1 CUP SHIITAKE MUSHROOMS, SLICED
1 CUP CHANTERELLE MUSHROOMS, SLICED
2 CHICKEN BREASTS, BUTTERFLY COMPLETELY THROUGH (MAKING 4 )
1 CUP HEAVY CREAM
1 CUP SWEET MARSALA WINE
2 CLOVES GARLIC, MINCED
2 TABLESPOONS BUTTER
1 TABLESPOON OLIVE OIL
SALT& PEPPER TO TASTE
CHOPPED FRESH PARSLEY FOR GARNISH
SAUTE MUSHROOMS IN BUTTER AND SET ASIDE.
LIGHTLY POUND AND SEASON THE 4 THIN CHICKEN BREASTS WITH SALT AND PEPPER.
HEAT OIL IN PAN OVER MEDIUM HIGH HEAT. COOK CHICKEN TO GOLDEN BUT NOT COOKED COMPLETELY THROUGH. USE TONGS TO KEEP MOVING CHICKEN TO PREVENT STICKING TO PAN.
TAKE CHICKEN OUT OF PAN AND DEGLAZE PAN WITH THE MARSALA WINE. BE SURE TO SCRAPE ALL OF THE BITS FOR FULL FLAVOR.
ADD HEAVY CREAM AND REDUCE BY HALF, ABOUT 10 MINUTES.
ADD MUSHROOMS TO MARSALA SAUCE.
PLACE CHICKEN ON PLATE AND TOP WITH CREAMY MUSHROOM MARSALA.
FINISH THIS MASTERPIECE WITH A SPRINKLE OF FRESH CHOPPED PARSLEY.
MAKES 2/4 SERVINGS.
