Chicken Paillards With Marsala And Mushrooms

• 4 whole skinless, boneless chicken breasts
• salt and pepper
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 10 large mushrooms, thinly sliced
• 2 shallots, finely chopped
• 1 clove garlic, crushed or minced
• 1/2 c. Marsala wine
• 1 c. chicken stock
• light cream as desired

1. Flatten chicken breasts; sprinkle generously with pepper.
2. Heat 1/2 oil in large skillet; saute 1/2 of chicken.
3. Repeat until all are done.
4. Keep chicken warm in low oven.
5. Melt butter in same skillet.
6. Cook mushrooms with a pinch of salt.
7. Saute mushrooms until all the moisture evaporates.
8. Add shallots, garlic, Marsala and chicken stock; bring to a boil and simmer for 5 minutes. Reduce heat.
9. Add light cream slowly until desired consistency is achieved.
10. Serve chicken on bed of pasta; cover generously with mushrooms and sauce.

skinless, salt, olive oil, butter, mushrooms, shallots, clove garlic, marsala wine, chicken stock, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243632 (may not work)