- 4 skinless, boneless chicken breasts (1 ½ lbs)
- All-purpose flour, for dredging
- Kosher salt and freshly ground pepper
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 ½ tsp lemon juice
- 1 ½ tsp fresh thyme
- 8 oz sliced crimini mushrooms
- ½ cup sweet Marsala wine
- ½ cup chicken stock
- 2 TB unsalted butter
A favorite from our hot bar!
Put chicken breasts on cutting board, cover with plastic wrap and pound with a meat mallet or side of a large heavy knife, until ½” thick. Put some flour in a shallow dish and season heavily with salt and pepper, mix to distribute evenly.
Heat oil over medium-high flame in a large skillet. When oil is hot, but not smoking, dredge both sides of each chicken breast in flour, shaking off excess. Add to pan and fry for 5 minutes on each side (you may need to do this in batches) until golden, turn and cook on second side. Remove chicken from pan and place on a platter.
Lower heat to medium and add the mushrooms, garlic and thyme to pan. Cook until mushrooms are browned and moisture has evaporated. Lower heat if needed. Season with salt and pepper. Add the Marsala to the pan and boil down for a about 15 seconds. Add chicken stock and simmer for a minute to reduce sauce slightly. Stir in the butter, return chicken to the pan; simmer gently for one minute to heat chicken through. Taste, adjust salt and pepper if needed. Garnish with lemon slices.