| Ingredients: |  |
| |
 |
4
skinless and boneless chicken breast halves (about 1 pound) |
|
4
teaspoons vegetable oil |
|
3
cups mushrooms, sliced
(i.e.
button, Portobello, Crimini, or Porcini) |
|
|
|
1/4
teaspoon freshly ground black pepper |
|
|
|
1/2
cup green onions, sliced |
|
1/2
teaspoon dried sage, crushed |
|
|
|
1 teaspoon
cornstarch
|
| Directions: |
| |
| 1. | Tenderize
breast halves by placing each between two sheets of plastic wrap then pound lightly
using the flat side of a meat mallet until about 1/8” in thickness. |
| 2. |
Heat
2 teaspoons of the vegetable oil in a large skillet over medium-high heat and
cook mushrooms for 4 minutes or until tender. Remove from heat and set aside. |
| 3. |
Sprinkle
the salt and pepper over the chicken. Using the same skillet, heat the remaining
2 teaspoons of oil over medium-high heat then add chicken and cook for about 2-3
minutes, turning once and no longer pink inside (cook longer if necessary to ensure
doneness.) Remove cooked chicken and set aside. |
| 4. |
In the
same skillet, stir in the Marsala wine to the leftover pan drippings, scraping
up any browned bits then bring to a boil then reduce heat to medium. Stir in cooked
mushrooms, green onions and sage. |
| 5. |
In a
small bowl, combine water and cornstarch and mix thoroughly with a fork then add
to the Marsala sauce. Cook and stir until slightly thickened for about 1 minute.
Serve chicken topped with Marsala sauce and mushrooms. |
