Active Time: 45 minutes Total Time: 45 minutes
Ingredients:
2 boneless chicken breasts
½ tsp. salt
½ tsp. pepper
1/3 c. + 1 T. flour
3 T. avocado oil
5 T. + 1 T. butter
6 oz. sliced mushrooms
2 T. finely chopped yellow onion
1 clove garlic, minced
1/3 c. marsala cooking wine
1/3 c. chicken stock
Instructions:
- Using the flat side of a meat tenderizer, pound the chicken breasts to an even ¼” thickness.
- In a wide, shallow bowl, 1//3 cup flour, salt and pepper. Dredge the chicken to coat.
- In a large sauté pan, melt 5 T. butter over medium heat. Add avocado oil and raise the heat to medium-high. When the butter begins to bubble, add the chicken. Cook each side until brown, about 2-3 minutes per side. Move chicken to a plate.
- Add 1 T. butter to the pan and reduce heat to medium. Add the mushrooms and stir for 2-3 minutes. Add the garlic and onion and cook until soft, 1-2 minutes. Stir in 1 T. flour and cook for 1 minute.
- Add marsala and stock and stir well until liquid is heated. Add the chicken and cook for another 3-4 minutes, turning to coat chicken with sauce.
- Serve over hot penne noodles with plenty of sauce.