Jan 31, 2012 6:20 PM
Savage Kitchen - Cliff House
• 1/2 cup all-purpose flour
• 1 tablespoon seasoning salt
• 4 6oz boneless, skinless chicken breasts, cut in halve
• 2 tablespoon vegetable oil
• 6 tablespoons salted butter
• 3 cups sliced button mushrooms
• 2 cup Marsala
• 1 cup chicken stock
• 1cup heavy cream
• Salt and freshly ground black pepper
In a gallon zip-lock bag combine the flour and seasoning salt and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add 2 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 2 tablespoon of the remaining butter to the pan and add the mushrooms. Cook until mushrooms are golden brown and have given off their liquid. Add the Marsala wine and bring to a boil. When the wine has reduced by half, add the chicken stock and cream and continue to cook for 5 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Remove and place the chicken on your serving plate. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Pour the sauce over the chicken and garnish with chopped chives and serve immediately.