| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 4 chicken breasts pounded to 3/4 to 1 inch in thickness
- 1 cup all purpose flour
- 2 teaspoons salt divided
- 2 teaspoons pepper divided
- 2 tablespoons extra virgin olive oil divided
- 2 tablespoons butter divided
- 2 shallots finely chopped
- 10 ounces baby bella mushrooms sliced
- 2 tablespoons fresh sage finely chopped
- 1 tablespoon flour
- 2/3 cup Marsala wine
- 1 1/4 chicken stock
- 2/3 cup heavy cream
- 1 teaspoon lemon juice
Ingredients
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Instructions
- Place the pounded chicken breasts in a large ziplock bad. Pour in the flour, 1 teaspoon of salt, and 1 teaspoon of pepper (leaving the remaining salt and pepper to season the Marsala wine sauce). Shake well, until the chicken breasts are coated. Set aside.
- In a large sauce pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted, add your shallot. Cook for 5-7 minutes, or until it starts to turn golden-brown.
- Add your sage and mushrooms to the sauce pan, cooking for an additional 8-10 minutes, or until the mushrooms have cooked through.
- Sprinkle your tablespoon of flour over the mushroom mixture, and cook for 1 minute.
- Deglaze the pan with the Marsala wine. Cook for an additional minute.
- Add the chicken broth, heavy cream, and lemon juice. Season with your remaining teaspoon of salt and pepper. Let thicken and simmer on low while we cook the chicken.
- In a large saute pan, heat your remaining tablespoon of olive oil and butter over medium heat. Once hot, add the chicken breasts and sear for 6-8 minutes on each side, or until golden-brown and cooked through (165 degrees).
- Removed chicken from heat, top with Marsala wine sauce, and enjoy!
Recipe Notes
Our wine choice: A California Pinot Noir -- fuller bodied pinot but light enough to complement the chicken rather than being overpowering. The Belle Gloss Meiomi Pinot Noir from Sonoma, California is an excellent choice!
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