3Boneless Skinless Chicken Breaststhinned and pounded
½cupAll Purpose Flour
¼ - ⅓cupCoconut Oil or Oilve Oil
2tablespoonButter
16ozcontainer of sliced mushrooms
1cupMarsala Wine
½cupChicken Stock
Black Pepper
Instructions
Heat oil to on Medium high heat.
After cutting each piece of chicken in half to thin and pounding each to at least ¼ inch thickness, sprinkle with pepper. Then dredge in flour to cover.
Cook chicken for about 4 minutes on each side or under no longer pink in the middle. I had to do 2 batches for my now 6 pieces of chicken.
Remove chicken and place on a plate. Remove remaining oil from the pan that the chicken was cooked in.
Melt the 2 tablespoon of coconut oil (or butter) in the pan and add mushrooms.
Saute the mushrooms for approximately 5 - 10 minutes until they have getting tender.
Add marsala wine and chicken stock.
Cook on medium heat for about 5 -7 minutes to reduce to a thicker sauce.