1 chicken breast, butterflied, pounded and divided into 2
Flour
Salt & Pepper
100g cup of slice mushrooms
250ml of Marsala wine
30ml / 2 Tbsp of lemon juice
15g / 1 Tbsp. of butter
1 Tbsp. of parsley
Butterfly, pound and divide one chicken breast into 2 pieces. Combine flour, salt and pepper, and dredge chicken breast in the seasoned flour. Dust off any excess. Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side. In the same skillet or pan, add the mushrooms. Cook until soft. Add the marsala wine, lemon juice, butter and parsley. Cook until sauce has slightly thickened.
Serve chicken on top of or with pasta/ rice and spoon sauce over. Enjoy!