3/4 cup Sugar & Spice Market Gluten Free All-Purpose Flour
2 tsp Kosher salt
1/2 tsp freshly ground black pepper
4 boneless skinless chicken breast, pounded thin
3 Tbsp olive oil
4 Tbsp butter, divided
8 oz sliced white mushrooms
1 cup sweet Marsala wine
1 cup chicken broth
1 Tbsp freshly squeezed lemon juice
Chopped Parsley, for garnish(optional)
Combine flour, salt, and pepper in a shallow bowl. Dredge chicken in seasoned four mixture tapping off excess; set aside. Heat a large skillet over medium-high heat, add oil. When oil is hot, add chicken and cook until lightly browned about 3 minutes, turn over and cook 3 minutes more. Remove chicken to a plate and tent with foil to keep warm.
Heat 2 Tbsp butter in same skillet. Add mushrooms and cook until mushrooms are golden and all released liquid has evaporated, stirring occasionally, about 6-8 minutes.
Remove skillet from heat and add wine and chicken broth. Return skillet to heat, scraping down any browned bits using a wooden spoon. Add remaining butter and lemon juice. Cook for 4-5 minutes until slightly reduced. Return chicken to skillet and let cook an additional 2 minutes until thickened. Serves 4.
*For a moister chicken, soak chicken in a brine for 1 hour. Brine: 1 cup kosher salt, 1 gallon cool water, 1/2 cup sugar