I eat this in restaurants fairly regularly so I decided I better learn how to make it. It’s basically a chicken cutlet with a pan sauce which are all made basically the same. In this case, you must use Marsala wine, available at your state liquor outlet or at the grocery store depending on where you live.
Serves 2 (multiply for more servings)
1 Large chicken breast
4 oz. Crimini mushrooms (any type of mushroom will do…)
1/2 c. Marsala wine
Juice from half a lemon.1 tsp white flour
1 tsp butter
1 tsp chopped parsley
Set a large (big heavy) pan on the stove on medium high heat. Introduce a table spoon of oil (Canola or Olive oil are my preferences–Omega 3s…)Chicken breasts are HUGE these days, so one usually serves two people. Lay the chicken breast on a cutting board and using a sharp, broad-edged knife, slice parallel with the cutting board to get two planks. Salt both sides, pepper one side. Lay into the pan. Turn the oven on to 200 F. Get a oven safe dish ready.Slice the mushrooms while you brown the chicken cutlets on both sides. When done, place into oven-safe dish. Place in pre-heated oven.
In a sauce pan, combine the wine and lemon juice and reduce over medium heat.Add the butter and mushrooms and lower the heat to medium. When the mushrooms are cooked, add the flour and make a roux (flour mush). Add the wine/lemon juice and stir to get a smooth sauce.The chicken should be done at this point. Put it on a plate and cover with mushrooms and sauce, then sprinkle with chopped parsley. Serve with a green vegetable (asparagus, broccoli) and risotto (see risotto recipe).
(source: Andrew Piereder)