Chicken Paillards With Marsala And Mushrooms - cooking recipe

Ingredients

4 whole skinless, boneless chicken breasts
salt and pepper
2 Tbsp. olive oil
2 Tbsp. butter
10 large mushrooms, thinly sliced
2 shallots, finely chopped
1 clove garlic, crushed or minced
1/2 c. Marsala wine
1 c. chicken stock
light cream as desired

Preparation

Flatten chicken breasts; sprinkle generously with pepper.
Heat 1/2 oil in large skillet; saute 1/2 of chicken.
Repeat until all are done.
Keep chicken warm in low oven.
Melt butter in same skillet.
Cook mushrooms with a pinch of salt.
Saute mushrooms until all the moisture evaporates.
Add shallots, garlic, Marsala and chicken stock; bring to a boil and simmer for 5 minutes. Reduce heat.
Add light cream slowly until desired consistency is achieved.
Serve chicken on bed of pasta; cover generously with mushrooms and sauce.