Preparation Time: 45 minutes
Cooking Time: 35 minutes
6 chicken breast halves
3 tablespoons salt for cleansing (optional)
4 tablespoons olive oil
1 lb small Portobello mushrooms
4 garlic cloves
1 cup chicken broth
1-1/2 cups Marsala
3 tablespoons flour
Salt and freshly grated pepper to taste
1/2 cup parsley for garnish (optional)
Place the breast halves in a medium bowl, sprinkle with salt, set aside for 2 minutes. Meanwhile, place the olive oil in a large frying pan and turn the heat to medium.
Rinse the chicken pieces, pat them dry with paper towel, add them to the hot and cook for 5 minutes on each side. Meanwhile, peel the garlic and cut them in quarters and then in quarters again. Wash the mushrooms pat them dry and cut them in slices.
Place the semi-cooked chicken breast pieces on a plate and set aside. Add the garlic to the pan and cook for 2 minutes stirring frequently, then add the mushrooms stir and cook for 5 minutes.
Pour in the Marsala, sprinkle the flour and mix well with the liquid and simmer for 5 minutes.
Add the broth, the breast pieces, salt and pepper, and cook for an additional 10 minutes turning the breast pieces once. Arrange it on a serving platter, sprinkle the parsley over the top and serve hot.