Chicken Marsala 

Ingredients

    * 3/4 cup all-purpose flour
    * 2 teaspoons coarse salt
    * 1/2 teaspoon freshly ground pepper
    * 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
    * 3 tablespoons extra-virgin olive oil
    * 2 tablespoons unsalted butter
    * 10 ounces white button mushrooms, sliced
    * 2 cups sweet Marsala wine
    * 1 clove garlic, finely minced
    * 3 tablespoons freshly squeezed lemon juice (of 1 lemon)
    * 2 tablespoons unsalted butter
    * 2 tablespoons finely chopped parsley

Directions

   1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
   2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
   3. Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Serves 4.  from marthastewart.com First published: July 2002