2 small or medium size boneless chicken breasts halves
½ cup all-purpose flour
Salt and freshly ground black pepper
2 T peanut oil or avocado oil, for frying
8 oz cremini or white mushrooms, wiped clean, trimmed, and sliced
½ yellow onion, thinly sliced
1 clove garlic, pressed or minced
2 T unsalted butter
½ cup Marsala wine
¼ cup chicken broth or stock
Cut each chicken breast in half, lengthwise.
Cut each half in half, crosswise. Now you have 4 cutlets.
Gently pound chicken between layers of plastic wrap to an even thickness.
Pour flour into a shallow bowl and generously season with salt and pepper.
Dredge chicken pieces in flour and place on a clean plate or platter.
In a large skillet, heat the oil over medium-high heat.
Fry the chicken for about 4 to 5 minutes on each side until golden brown.
Place chicken back on the plate or platter and set aside.
Add the mushrooms and onion to the skillet and cook for about 5 minutes.
Add the garlic and cook another minute.
Melt in the butter and stir to combine.
Add the wine and chicken broth.
Place the chicken back in the skillet, spoon some of the sauce over and cook another 4 to 5 minutes.
Serve with buttered noodles or roasted potatoes.
Serves 2
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