1 ounce clarified butter or oil to fry
1 double breast of chicken
2 ounces flour (for dusting)
2 ounces sliced button mushrooms (or shiitake, Portobello)
3 pieces of scallion (diced)
4 ounces sweet Marsala wine
1 teaspoon beef base
2 ounces heavy cream
1/2 teaspoon minced garlic
1 minced shallot
1. Add oil to hot pan, sauté chicken.
2. Remove chicken, add Marsala, light and flambé. When flame disappears, add mushrooms, scallions, garlic, and shallot.
3. Sauté until mushrooms are tender.
4. Add beef base, simmer. Add cream and simmer. Whisk in butter and add chicken. Simmer one minute or so and serve.