Courtesy of Patsy’s Italian Restaurant
Yield: 4 servings
Ingredients
10 ounces fresh mushrooms, sliced
4 skinless and boneless chicken breast halves
1/2 cup all-purpose flour, for dredging
1/2 cup extra-virgin olive oil
3 cups (24 oz.) tomato basil sauce
1/4 cup dry white wine
1/4 cup sweet Marsala
1 cup chicken stock, or water
1 tablespoon butter
Method:
Blanch mushroom slices in boiling water for 2 minutes.
Drain and set aside.
Rinse the chicken under cold water and pat dry with paper towels.
Dredge the chicken in flour, shaking off the excess.
Heat olive oil in a large skillet and saute the chicken breast halves until lightly browned, about 4 minutes on each side.
Drain excess oil from skillet and add tomato basil sauce, white wine, Marsala, stock, and butter.
Bring to a boil.
Reduce heat, cover, and simmer for 10 minutes.
Salt and pepper, to taste.
