This is a bit lighter version, as I don’t dredge the chicken in flour or use cream. If you wish to coat the chicken, just mix ½ cup flour with ¼ tsp garlic powder, salt and pepper. Dredge the chicken on both sides before cooking in the olive oil.
1 ½ lbs. chicken breast
8-10 oz. cremini mushrooms sliced
¼ cup dried porcini mushrooms
½ cup red onion finely diced
3 cloves garlic
2 tbsp. chopped rosemary
2 tbsp. butter or ghee
2 tbsp. olive oil
1 ½ cups chicken broth
1 ½ cups Marsala wine (Use real Marsala, not the “cooking” version)
Salt and fresh ground pepper
Start by adding the dried mushrooms to the broth in a small sauce pan. Bring to a boil, lower heat and simmer for about 10 minutes. Remove the reconstituted mushrooms and finely chop them. Set aside for now.
Pound chicken breast to about ½ inch thick. (Tip: for thick breasts, use a sharp knife to slice through the middle almost all the way through and open like a book before pounding)
In a large, nonstick frying pan, melt the butter on medium heat. Add the sliced mushrooms and stir occasionally until browned. Remove mushrooms from pan and set aside.
To the same pan add the olive oil and heat for about a minute. Season the chicken with salt and pepper and add to the pan. Cook until done (about 7 minutes on each side). Remove chicken from the pan and cover with foil to keep warm.
Add the wine, garlic, onions, rosemary, creminis, and chopped porcinis to the pan. Scrape up any stuck bits on the bottom of the pan. Bring to a boil and reduce to about half. Add broth and continue to simmer for about 10 minutes. Add chicken back to the pan, coat with sauce and heat through (about 5-6 minutes).
Serve with pasta, potatoes or rice.
Note: If you like a thicker sauce, add 1 tsp corn starch mixed with a small amount of cold water.
