Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2
Heat the oil in a large sauté pan. Add the chicken and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
3
Pour out any additional oil left in the pan. Place the pan back over the heat and melt the butter over medium heat. Sauté the shallots and the mushrooms until golden brown. Deglaze the pan with Marsala and let reduce briefly.
4
Add prepared demi-glace mixing well. Add the chicken back to the pan along with any chicken juices. Season with salt and pepper to taste. Heat briefly and serve.
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2
Heat the oil in a large sauté pan. Add the chicken and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
3
Pour out any additional oil left in the pan. Place the pan back over the heat and melt the butter over medium heat. Sauté the shallots and the mushrooms until golden brown. Deglaze the pan with Marsala and let reduce briefly.
4
Add prepared demi-glace mixing well. Add the chicken back to the pan along with any chicken juices. Season with salt and pepper to taste. Heat briefly and serve.
