Chicken cooked in a variety of ways has become a quick and easy family favorite. This recipe adds a wonderful rich tasting sauce than can be served over pasta with you favorite vegetables and a side of salad.
Servings: 2
Ingredients:
2 tbs  extra virgin olive oil ***
2         chicken breasts, boneless, skinless
           flour for dredging
1 tbs   fresh garlic, minced
10 oz   fresh Porcini mushrooms or 4oz dried Porcini mushrooms (follow package directions to re-hydrate), thinly sliced ***
1 cup   Marsala wine (not cooking wine)
1.5oz   Jus de Poulet (chicken demi-glace) by More Than Gourmet diluted in 1 cup hot water ***
4 tbs    unsalted butter
1/2lb    pasta (cooked to directions on package)

1. Slice the chicken breasts in half and lightly pound each piece so they are equal in thickness.
   
2. Heat a large sauce pan over medium heat and add the extra virgin olive oil. While the oil is heating dredge each slice of chicken in flour and shake to remove excess. Place each piece in the pan in a single layer. Lightly brown, approximately 2 minutes.
3. Turn the chicken slices over and add the garlic. Continue to cook until the chicken has browned on the second side and remove from pan and set aside. Add mushrooms, Marsala, and reconstituted chicken demi-glace to the pan. Stir to scrape up the bits and pieces on the bottom of the pan and the sauce begins to thicken, about 2 minutes.
4. Add the butter one tablespoon at a time as each spoonful is dissolved into the sauce. Return the chicken slices to the pan and spoon the sauce over each piece. When the sauce has reached the desired thickness remove the chicken and plate over.
5. Place equal amounts of cooked pasta on each plate. Add two chicken slices on top of the pasta and divide the sauce evenly over each plate of pasta and chicken. Serve with a favorite vegetable and salad.
   

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.