CHICKEN BREAST WITH MARSALA AND MUSHROOMS
PETTO DI POLLO AL MARSALA

2 whole chicken breasts (or 1 turkey breast), sliced in half
4 tbsp butter, divided use
8 oz mushrooms, thinly sliced
2 tbsp lemon juice, more to taste
2 tbsp marsala wine, white vermouth or white wine
water
salt and freshly ground black pepper (to taste)

Slice chicken breasts in half (they are too thick otherwise), pat dry on paper towels (browns better), season with salt and freshly ground black pepper; set aside.

In a skillet, melt 2 Tbsp butter over medium-high heat. Add mushrooms, cook till lightly browned, 5-7 minutes. Remove to a warm plate.

In the same skillet melt the rest of the butter over medium high heat. When just bubbling add chicken breasts do not crowd them as they will steam rather than brown. Brown lightly on both sides, 1 1/2-2 minutes per side. Remove to a warm plate.

Add the lemon juice to the skillet, then the marsala. Scrape the drippings from the pan with a wooden spoon to mix a sauce, about 1 minute. Add a little water if it reduces too much (it is too dry). Add salt and pepper to taste.

Return chicken and mushrooms to skillet. Heat through, 1-2 minutes. Serve.

Goes well with new potatoes.

Servings: 2-4