Ingredients
Units
Scale
- 6 Chicken Breasts cut in half
- 1 large or 3 small packages of Sliced Mushrooms
- 2 cups of Marsala Wine
- 3 Cloves Garlic minced
- 3 TLB Olive Oil
- 1 TLB Cornstarch mixed in 1 TLB cold water
- 1/4 Heavy Cream
- 1 cup flour
- Salt & Pepper
- Onion Powder
Instructions
- Heat olive oil in a large frying pan. Sauté mushrooms in oil until soft, about 8 minutes.
- Add garlic and wine, simmer to reduce for 10 minutes, add cornstarch, and cream until it thickens.
- Put this mushroom mixture in a large roasting pan.
- Pound chicken breasts until they are all about 1 inch thick about the same size.
- Mix together the flour, salt, pepper, onion powder, and garlic salt.
- Working in batches, coat the chicken in the flour mixture and brown each side in a frying pan with olive oil.
- When browned, set each chicken breast in the roaster with the mushrooms in a single layer; do not mix.
- Heat oven to 350 and cook for 1 hour, or 250 for 1 1/2 hours
Notes
- This is a great dinner party main dish. It takes some time to pan-fry the chicken, but well worth it. You can also make it ahead and put it in the freezer.
- I start by pounding the chicken while I am sautéing the mushrooms.
- Prep Time: 30 minutes
- Cook Time: 60
- Category: main dish
- Method: Oven
Nutrition
- Serving Size: 4
