V. Paul’s Italian Ristorante
Brian Vaught & Scott Smith


1 lb. boneless, skinless chicken breasts
2 cups flour
1 tsp. salt
1 tsp. black pepper
½ tsp. granulated garlic
1 cup Crimini mushrooms
1 cup Marsala wine
1 cup chicken stock
2 Tbsp. butter
1 sprig fresh thyme
1 garlic clove, minced
1 tsp. minced shallots
2 oz. olive oil

Season flour with salt, pepper, and granulated garlic. Season chicken breast with a pinch of salt and pepper. Heat olive oil in a saute pan. Dredge chicken in the seasoned flour; shake off any excess. Add chicken to the pan and fully cook then remove from pan (chicken should have a golden brown curst on each side.) Once the chicken is removed, add the mushrooms, shallots, thyme and garlic and cook for approximately 2-3 minutes. Deglaze pan with the Marsala wine and reduce to 1.4th. Add chicken stock and reduce to 1/3rd. Add butter one tablespoon at a time; stir constantly. Sauce should thicken. Remove the sprig of thyme and pour sauce over the chicken.