A delicate wine sauce tops lightly breaded chicken for a truly elegant, restaurant-quality meal that will delight family and friends alike.
—CHER SCHWARTZ ELLISVILLE, MO
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced fresh mushrooms
2 tablespoons butter
3/4 cup marsala wine or chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried rosemary, crushed
2 tablespoons grated Parmesan cheese, optional
1. Flatten chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add chicken, two pieces at a time, and shake to coat.
2. In a large skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
3. In the same skillet, saute the mushrooms in butter until tender. Add wine, parsley and rosemary. Bring to a boil; cook until liquid is reduced by half. Serve with the chicken; sprinkle with cheese if desired.
HOW TO
FLATTEN CHICKEN
Place boneless chicken breasts between two pieces of waxed paper or plastic wrap or in a resealable plastic bag. Starting in the center and working out to edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.