6 - Boneless, skinless, chicken breasts, pounded thin (1/4")
3 cups Sliced Mushrooms
1 bunch Green Onions, chopped
2 cups Sweet Marsala Wine
½ cup Flour
¼ cup Heavy Cream
1 tsp Black Pepper
1 cup Beef Stock
3 tbsp Butter
1. Dredge chicken breasts in flour, and sautée in melted butter until almost cooked; remove from pan and set aside.
2. Add mushrooms, green onions and black pepper and sautée until mushrooms are tender. 3. Add beef stock, Marsala wine and chicken to the pan and rapidly reduce liquid over medium high heat until less than ½ liquid remains.
4. Add cream and simmer until chicken is fully cooked.
Courtesy of Vincent's Italian Cuisine.
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