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Ingredients
- 60 each 5 oz chicken breast
- 4 qt flour
- 1/4 cup paprika
- 1/4 cup oregano
- 1/4 cup garlic powder
- 1/4 cup thyme
- 1/4 cup onion powder
- 2 qts olive oil
- 1 lb butter
- 10 lbs sliced mushrooms, fresh
- 1 qt marsala
- 2 qt chicken broth
- 2 cups fresh minced parsley
- 3 Tbsp salt
Directions
- Make seasoned flour with first six dry ingredients and the salt.
- Dredge chicken very lightly in seasoned flour. Shake off excess flour.
- Heat oil and brown chicken on both sides. Transfer to hotel pan.
- Pour of 80% of the oil and fat and saute mushrooms until browned and cooked through. Pour over chicken.
- Add wine and chicken stock to the pan and reduce by half.
- Add butter at the end to shine the sauce and finifh it.
- Pour over chicken. Finish cooking in the oven.
- Garnish with fresh parsley.
- Note: Batch cook. Do not thicken sauce with cornstarch; flour will thicken it enough
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