Ingredients
2 whole chicken breasts, skinned, boned and halved
1/3 cup flour
1/4 cup olive oil
1 tablespoon butter, divided
1/4 cup shallots, chopped
1 pound cremini or white mushrooms, sliced
1/2 cup Marsala wine
3/4 cup chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, coarsely chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Place chicken breast halves in a ziplock bag or between 2 pieces of wax paper and pound with a mallet until thin. Season with salt and pepper and dip in flour to lightly coat.
Heat olive oil in a large skillet. Add chicken to hot oil and sauté until chicken is golden brown and just cooked through. Do not crowd pan; cook in two batches if necessary. Remove from pan and cover with foil to keep warm.
Reduce heat and add butter to same pan along with shallots and mushrooms. Cook until shallots are translucent, about 5 minutes. Add Marsala, broth, honey and sage. Bring to a boil and simmer for 2 minutes. Return cooked chicken to pan and heat through. Sprinkle with chopped parsley.
Serves: 4
Heat olive oil in a large skillet. Add chicken to hot oil and sauté until chicken is golden brown and just cooked through. Do not crowd pan; cook in two batches if necessary. Remove from pan and cover with foil to keep warm.
Reduce heat and add butter to same pan along with shallots and mushrooms. Cook until shallots are translucent, about 5 minutes. Add Marsala, broth, honey and sage. Bring to a boil and simmer for 2 minutes. Return cooked chicken to pan and heat through. Sprinkle with chopped parsley.
Serves: 4
