Chicken Piccata with Marsala Sauce (by Fabio Vivaldi)

Chicken Breast, no skin, 16 ounces
Flour, white, .33 cup
Butter, unsalted, 2 tbsp
Olive Oil, 1 tbsp
Garlic, 1 clove
half oyster and half shitake Mushrooms, fresh, 1 cup, pieces or slices
Thyme, fresh, 4 tsp
Marsala, 8 fl. oz (1 cup)
Heavy Whipping Cream, 1/4 cup, fluid
Salt, 1.5 tsp
Pepper, black, 2 tsp

In a non-stick pan, add the butter and let it melt. Add the fresh thyme as well to heat through.


Add 3 cloves of smashed garlic and the mushrooms, sliced.


Season the entire pan with salt and pepper. Let cook until the mushrooms begin to brown and crisp.


Meanwhile pound 2 chicken breasts with a mallet till they are even (about ½ inch thick).


Dredge each chicken breast in flour and shake off the excess flour.


Heat olive oil in a separate non-stick pan. Add the floured chicken breasts and cook them for about two minutes on each side.


Add sweet Marsala wine to the chicken and let it burn off and start to reduce.


Add the cooked mushrooms, garlic and thyme to the chicken pan, then pour on the heavy cream.


Once the cream reduces and the sauce is thick, plate the chicken and top with remaining sauce.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user KIMCOLLINGS.