Disclaimer: This recipe is from my Betty Crocker cookbook. And I didn't really end up liking it. Maybe because of the substitutions and the lack of mushrooms which I deplore. I ended up using the chicken breasts in my salads for the week and for chicken salad since they were so moist.
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1/2 cup onion
1 tablespoon parsley flakes
1/2 cup dry Marsala wine or chicken broth
I placed the chicken breasts in a plastic bag to get ready to flatten each chicken breast to 1/4-inch thickness. You can do this with the palm of your hand or anything else that works for you. I used a glass ramekin.
In another baggie mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
Meanwhile, in a deep saucepan heat oil over medium-high heat, cook garlic,onions,
mushrooms and parsley.
Now this is where I took some liberties. I looked at that little amount of oil, and then back at my 5 juicy chicken breasts, and I didn’t think I would be able to fry them up in that little bit of oil, so I did them in a separate pan with more oil and transferred them to the garlic, onion, and oil mixture when I finished cooking them. After all of the chicken is coated and added to the garlic, onion and oil mixture, add in the Marsala Wine or chicken broth. I didn’t have the wine, so I added the broth. Cook 8 to 10 minutes or until chicken is no longer pink in center.
Next time I will go ahead and grab the Marsala wine to see if it makes a difference in taste. And I will add in a tad more salt. I ended up grabber my salt shaker and dusting my chicken a bit. I will say that they were the juiciest chicken breasts that I have ever made though!