1poundFoster Farms® Simply Raised Thin-Sliced chicken breast fillets4 pieces
Salt and pepper
1/2cupall-purpose flour plus 1 tablespoonI use a gluten-free flour but you don't have to
8Tablespoonsunsalted butter1 stick
1/3cupdry Marsala wine
1 1/2tablespoonsfinely chopped basil
1tablespoonfinely chopped flat leaf parsleyalthough regular parsley will do!
If necessary, pound the chicken breast fillets flat until they are about 1/4" thick. You want them really thin!
Season each side of the chicken breasts with salt and pepper, then dredge each into the 1/2 cup of flour.
Heat 3 tablespoons of oil in a large skillet over medium-high heat.
Add chicken to the skillet, making sure not to crowd the chicken. Work in batches if you need to. Cook for about 3 minutes on each side, or until each chicken is slightly golden brown.
Transfer to a plate and set aside.
Add 2 tablespoons of oil and 4 tablespoons of butter (or more if you want, don't be shy) to the skillet.
Add mushrooms and cook until golden brown (about 7 minutes), stirring constantly to ensure all of the mushrooms are properly coated in the buttery goodness.
Remove the mushrooms and add them to the plate with chicken, and set aside.
Add the remaining oil to the skillet and add the garlic. Stirring slowly, cook for about 1 minute to soften the garlic.
Add 1 tablespoon of flour, then slowly add the Marsala and chicken stock to the skillet. Use a wooden spoon to stir the garlic in the liquid and also to gently scrap up the bottom of the skillet. Cook the liquid and keep stirring for about 2-3 minutes. The mixture will start to thicken slightly.
Once the mixture starts to thicken, return the chicken and mushrooms to the pan, along with remaining 4 tablespoons of butter. Cook for about 2 minutes.
Add basil and parsley, stir and cook for another minute or two, and then remove from heat.
Sprinkle with salt and pepper to taste. Serve immediately.
For added flavor, top with freshly grated parmesan cheese before serving.
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