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 coat them in flour. Heat the butter and olive oil together in a pan over medium-high heat. Fry the chicken breasts in the hot pan for about 5 minutes on each side until golden brown and cooked through to an internal temperature of 74°C (165°F).
2. While the chicken cooks, preheat the oven to 90°C (194°F). Wash the mushrooms and remove the stems. Once the chicken is cooked, transfer it to a large casserole dish and place in the preheated oven.
3. In the same pan, fry the mushrooms over medium-high heat for about 3 minutes on each side. Transfer to the oven with the chicken.
4. In the same pan, deglaze with Marsala wine (scrape the bottom of the pan to release the browned bits) and simmer for about 2 minutes. Add the cream and let simmer until the sauce thickens.
5. Once the sauce has thickened, remove the mushrooms and chicken from the oven. Add the mushrooms to the sauce and simmer for about 5 minutes until the sauce turns darker. Season with salt and pepper to taste. Place the chicken in the sauce, sprinkle with parsley, and serve with salad and ciabatta.