A favorite of the Gerber family. This dish is more elegant with shredded prosciutto.
Serving Size: 4
4 boneless skinless chicken breast halves
flour seasoned with salt and pepper
6 tablespoons butter
3 tablespoons olive oil
3/4 lb. mushrooms, sliced
salt and pepper to taste
1/2 cup dry Marsala wine
2 tablespoons finely minced parsley
shredded prosciutto ham for garnish, optional
Place chicken breast between waxed paper sheets and pound until flattened. Dredge chicken pieces in the seasoned flour. Melt 3 tablespoons of butter in a skillet using medium heat, mix in the oil. Add the chicken and lightly brown on both sides. Transfer chicken to a platter and keep warm.
Melt remaining butter in skillet with remaining drippings over medium-high heat. Season with salt and pepper. When mushroons are lightly browned, add wine and parsley; stir and boil for about 2 minutes. Pour mushroons and sauce over chicken peices and serve immediately. If desired, garnish with prosciutto ham strips.