Oh how I love this recipe. I was first introduced to it in Milwaukee about seven years ago. I’ve kicked myself ever since for not trying it sooner.
This is a best-of combination of four different versions. If your sauce gets too thick, simply add a little more chicken stock.
1/2 cup flour
1/2 tsp. salt
1/8 tsp. fresh ground pepper
1/2 tsp. dried oregano
4 boneless, skinless chicken breasts
4 tbs. olive oil
1/2 cup Marsala wine (I use dry Florio or Pellegrino)
1 8 oz. package fresh mushrooms, washed, stemmed and sliced
2 cups chicken stock
Juice of 1/2 lemon
1/2 stick butter
3 tbs. flour for sauce
2 tsp. fresh parsley
Place the first four dry ingredients in a shaker bag and mix well. Coat the chicken evenly using the bag and place each breast in a heavy pan with the olive oil.
Brown chicken on medium-high, until no longer pink, and transfer to a covered warming dish.
Reduce the heat on the skillet and form a roux by adding the butter and flour. Stir constantly to avoid scorching.
Add the wine, stock and lemon juice. Reduce liquid slightly and add the mushrooms.
Add the chicken and coat well. Serve immediately over your choice of pasta. Top with fresh parsley.