• 2 thin chicken breast pieces
  • Salt and pepper
  • 1 teaspoon flour
  • 1/4 teaspoon vegetable oil
  • 5 tiny mushrooms
  • 1/2 tablespoon marsala wine
  • 1/2 tablespoon chicken stock
  • 1 teaspoon butter
  • 1/2 teaspoon heavy cream
  • 1/2 teaspoon chopped parsley
  • Rice, for serving


  1. Season the chicken with salt and pepper and dredge in flour. Heat the oil in a skillet and brown the chicken on both sides. Remove to a plate.
  2. Add the mushrooms to the pan and saute for a few minutes. Stir in wine and chicken stock and bring to a simmer.
  3. Add the butter and cream and remove from heat. Stir in parsley. Serve sauce over chicken with a side of rice.