An elegant classic of Italian-American cooking: flour-dredged chicken fried in butter in a silky mushroom wine sauce – worthy of a restaurant, yet simple.
1. Cut the chicken breast fillet into slices, salt and pepper them, and dredge them thinly in flour, shaking off the excess.
2. In the butter fry both sides golden over a medium heat, then lift them out onto a plate.
3. In the same pan fry the sliced button mushrooms on the leftover browned bits until their liquid cooks off and they take on colour.
4. Add the crushed garlic, pour in the dry white wine and the meat stock, and cook the sauce thick.
5. Return the meat and let it heat through in the sauce for a few minutes, so the flavours come together.
Tip: Originally it is made with marsala wine – a dry white wine substitutes for it splendidly. It is best with a creamy side.
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