Summary

Ingredients

• 4 skinless chicken breasts
• Mushrooms, 12 m., Brown
• 10 g butter
• 2 tablespoon olive oil
• some flour

For the sauce:

• 0.25 liter ¼ Marsala, sweeter
• 0.25 liter ¼ cream
• some salt and pepper
• parsley

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Instructions

1. Wash the chicken breasts and turn them in flour. Heat the butter and olive oil together in the pan. Fry the chicken breasts in a hot pan on both sides for about 5 minutes until golden brown.
2. Meanwhile preheat the oven to 90 ° C, wash the mushrooms and remove the stems. Place the chicken breasts in a large casserole dish, which will also have room for the mushrooms later, and put in the preheated oven.
3. Now fry the mushrooms on both sides for about 3 minutes on both sides in the pan in which the chicken breasts have already been fried. Then place in the oven with the chicken breasts.
4. Deglaze the pan with the Marsala and simmer the roast from the bottom. Let everything simmer for about 2 minutes, then add the cream. When the sauce starts to thicken, add the mushrooms and simmer for about 5 minutes until the sauce turns a darker color.
5. Now season the sauce with salt and pepper. Place the chicken breasts in the thickened sauce. Sprinkle with parsley to taste. Salad and ciabatta go well with it.