I haven't made this in almost a year, and I'm glad I did, because I found out that this is one of Will's favorite chicken recipes out of my culinary repertoire.
First, brown a half pound of sliced mushrooms in olive oil, salt, and pepper. Meanwhile, pound out two chicken breasts to 1/2 inch thickness and bread by dipping them in two eggs followed by a mixture of flour and seasoned salt.
Once the mushrooms are done, put them on a plate and set them aside. Using the same pan as you cooked the mushrooms, brown the breasts until they are no longer pink in the center and set them aside.
Return the mushrooms to the pan and add about a half cup of marsala wine; cook this until it reduces down to a glossy state.
Put one breast on each plate and spoon the sauce and mushrooms over the top and serve. I served this with blanched asparagus and Will's famous mashed potatoes, but any vegetable and starch will work just fine.
Will told me that out of all the chicken dishes I make and have made, this is by far his favorite. I love this because of how low maintenance it really is and how easy it is. I will have to remember to make it more often for him.
Not a big fan of meat? This works pretty well with tofu as well; just don't bread it.
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