Notes: Excellent served with a side of pasta, salad, and garlic bread!
Pound chicken breasts to 1/4 " thickness. Mix garlic, pepper, and salt (optional) together in small dish. Set aside 1/2 of the spice mixture. Mix the remaining spice mixture with the flour. Dust chicken breasts with flour mixture. Melt 1 Tbl butter in a pan over medium high heat adding1 Tbl olive oil after butter is melted. Add chicken and cook 3 minutes, flip, and cook for another 3-5 minutes until done. Take chicken out of pan and set aside. In same pan, melt 1 Tbl butter. Add mushrooms, remainder of spice mix and chicken stock. Stir to deglaze the pan. Cook for about 8-10 minutes until mushrooms are cooked through and liquid is reduced by half. Remove from heat and add 2 tsp Marsala Wine Reduction. Spoon mushrooms and sauce over chicken and serve.
- 1 pound chicken breasts
- 1.5 tsp ADAMS GARLIC POWDER
- 1.5 tsp ADAMS GROUND BLACK PEPPER
- 1.5 tsp Salt (optional)
- 8 ounces Fresh Sliced Mushrooms, rinsed
- 2 Tbl flour
- 2 Tbl butter
- 1 Tbl olive oil
- 2 tsp ADAMS RESERVE MARSALA WINE REDUCTION