Ingredients
- 1/4 cup cassava flour
- 1 pound thin-sliced skinless boneless chicken breast
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons butter (we like to use pastured butter)
- 1 pound mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1 cup Pacific Foods® Organic Unsalted Chicken Stock
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Instructions
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Step 1
Season the chicken with salt and pepper. Coat the chicken with the flour.
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Step 2
Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until done and lightly browned on both sides. Remove the chicken from the skillet.
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Step 3
Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook for 10 minutes or until browned and any liquid has evaporated from the skillet.
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Step 4
Add the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and heat to a boil. Cook until the broth is reduced by half. Add the remaining 2 tablespoons butter and stir until melted. Return the chicken to the skillet and cook until hot. Sprinkle with chopped fresh parsley before serving, if desired.
