4-Step Chicken with Mushrooms and Cream
1 ¼ pound boneless skinless chicken breast, cut into thin cutlets
¼ cup flour or rice flour
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
½ pound sliced mushrooms
½ cup chicken stock
¼ cup marsala wine
2 tablespoons heavy cream (or sour cream)
salt and pepper
¼ cup flour or rice flour
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
½ pound sliced mushrooms
½ cup chicken stock
¼ cup marsala wine
2 tablespoons heavy cream (or sour cream)
salt and pepper
Instructions:
Season the chicken with salt and pepper, and dredge in the flour. Heat half the oil in a large skillet and brown the chicken until golden, about three minutes per side. Remove the chicken to a plate (it may not be fully cooked and that is OK). Sauté the onion, garlic and mushrooms until tender, about five minutes, adding the rest of the oil if needed. Deglaze the pan with the broth and wine, and stir up any cooked bits on bottom of pan. Allow to bubble, and then add back the chicken. Let cook for five minutes. Stir in the cream and serve.