Chicken Marsala

Directions

1. 1
   Step One: Prepare chicken breasts.
2. 2
   Remove the tenders from the breasts if they are present, the long finger-like strips.
3. 3
   Trim all fat and sinews and remove the thin membrane covering the breasts.
4. 4
   Butterfly the breasts starting from the plump lobe side.
5. 5
   Press firmly with the palm of your hand to achieve uniform thickness.
6. 6
   Do not pound with mallet.
7. 7
   Step Two: Saute chicken breasts.
8. 8
   Place a 10, heavy bottomed saute pan on high heat and add enough of the clarified butter to coat the bottom.
9. 9
   When fat is hot enough to make a drop of water sizzle, immediately dredge the chicken breasts in the flour plate, shake off excess and place in the pan.
10. 10
    Add the mushrooms at this point.
11. 11
    Shake pan frequently to avoid sticking and continue until bottoms are golden brown.
12. 12
    Turn breasts in the pan and reduce heat to medium.
13. 13
    Add mashed garlic and immediately deglaze the pan with chicken broth.
14. 14
    Chicken broth should be at least 1/2 inch deep in the pan.
15. 15
    Add the Marsala wine, dry white wine, and whole butter.
16. 16
    Step Three: The finish.
17. 17
    Continue cooking until chicken is done.
18. 18
    If all is perfect the pan sauce will form at the same time the chicken and mushrooms are done.
19. 19
    If the pan sauce has not yet come together, remove chicken and mushrooms from saute pan and place on warm plates, turn heat to high and quickly reduce pan sauce to the proper consistency.
20. 20
    To serve, place mushrooms along plate rim, 2 breasts in the center, spoon pan sauce over both and garnish with finely chopped parsley.