• 1/2 cup flour
• 1 TB spoon Cajun spice
• 2 boneless, skinless breasts, cut in halves and pounded thin.
• 1 TB spoon oil
• 4 TB spoons butter
• 8 oz mushrooms, sliced
• 3/4 cup Marsala wine
• 1 cup chicken stock
• salt, pepper

• In a shallow bowl combine the flour and Cajun spice and stir to combine thoroughly.
• Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
• Add 1 TB spoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• Transfer to a plate and set aside.
• Add 1 TB spoon of butter to the pan and add the mushrooms.
• Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
• Add the Marsala wine and bring to boil, scraping to remove any browned bits from the bottom of the pan.
• When the wine has reduced by half, add the chicken stock and cook for 3 minutes.
• Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
• Swirl in the remaining 2 TB spoons of butter, add salt and pepper to taste.
• Serve.

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