Instructions

1. 1

   Pound chicken breasts to 1cm thickness; dredge in flour.

2. 2

   Sear chicken in olive oil and butter until golden; set aside.

3. 3

   Sauté mushrooms in the same pan.

4. 4

   Add Marsala wine and reduce; add chicken stock and simmer.

5. 5

   Stir in cream to thicken; return chicken and cook 2 more minutes.

Nutrition (per serving)