Ingredients: |
Ingredients: 3 Tbsp. butter, divided
1 c. pecan pieces, divided
⅓ c. all-purpose flour
4 skinned and boned chicken breasts, (about 1½ lb.)
1 tsp salt
½ tsp. peooer
8 oz. assorted mushrooms, trimmed and sliced
2 Tbsp. olive oil
2 shallots, sliced
¾ c. chicken broth
½ c. Marsala
¼ c. coarsely chopped fresh flat-leaf parsley
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Directions: |
Directions:Melt 1 Tbsp. butter ina asmall nonstick skillet over medium-low hear; add ⅔ cup of pecans and cook , stirring often, 4 to 5minutes or until toasted and fragrant.
Process flour and remaining pecans in a food processor until finely ground; place four mixture in a large shallow bowl.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼ - thickness, using a rolling pin or flat side of a meat mallet. sprinkle chicken with salt and pepper; lightly dredge in flour mixture.
Melt remaining 2 Tbsp butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each cider until golden brown and done. Remove chicken from skillet. Add mushrooms and shallots to skillet; sauté' 3 minutes or until mushrooms are tender.
Add broth and Marsala to skillet stirring to loosen particles from the bottom of the skillet. Bring mixture to a boil, reduce heat to media, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.
Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans. |
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