1poundthinly sliced boneless, skinless chicken breasts (chicken for milanesa),
*ground black pepper,
1Season chicken on both sides with salt and pepper; turn in flour to coat both sides.
2Heat a 12-inch skillet over Medium-High heat. Melt 1 tablespoon butter in skillet; add 1 tablespoon olive oil and tilt skillet to coat evenly. Fry chicken in 2 batches, 1 to 1 1/2 minutes per side. Add 1 tablespoon each butter and oil to skillet between batches. Remove chicken to a plate and cover to keep warm.
3Return skillet to heat; add 2 tablespoons butter. Sauté mushrooms in butter 5 minutes. Scrape up and stir in any browned bits left in bottom of skillet.
4Add Marsala and cook, stirring occasionally, 3 to 4 minutes, until reduced slightly. Season to taste. Pour Marsala sauce over chicken and serve immediately.
No Nutritional Information Available