Ingredients
1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup beef stock
1 stick of butter
1/2 cup - 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish
Directions:
To prepare the chicken, season the flour with salt and pepper.
Slice the chicken breasts to 1/4-inch-thick medallions.
Coat with the flour and tap off any excess.
In a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm.
After warming, add the chicken and cook until browned, 2 to 3 minutes.
Flip and repeat the process.
After cooking all the chicken, place on a plate.
Cover to keep warm.
Add the marsala to the pan over medium-high heat.
This will deglaze the pan.
After deglazing, reduce the wine by three-fourths volume so that 2 ounces remain.
Add the mushrooms.
Stir the mushrooms, scraping the sides, then finish with the veal stock.
Allow the stock to warm and thicken for 4 to 5 minutes.
Remove from the heat.
Stir in the butter and finish by spooning over the cooked chicken.
Garnish with fresh herbs or cheese if desired.