4 medium boned skinless chicken breast halves
2 TBSP Olive Oil
1.5 cups sliced fresh mushrooms
2 TBSP sliced green onions
2 TBSP water
1/4 TSP salt
1/4 cup dry Marsala or dry Sherry
- Place one piece of chicken, boned side up between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4 -inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
-Place oil in a large non-stick skillet. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter and keep warm. Repeat with remaining chicken breasts. I actually have several pans going at the same time, because I like my food very hot.
- Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 13 min). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.
How to pound chicken breasts~