Chicken Marsala sauce

3-4 tablespoons flour
some flour to choose? we'll show

250 g 2 chicken breasts (each weighing approximately), cut into two parts

1 tablespoon olive oil

2 tablespoons butter

3 cups mushrooms, cut into thin slices

3/4 cup Marsala wine

1 a cup of chicken broth, heat

salt and pepper

Chicken thinly repel. Each piece of salt and pepper and quickly dip into flour on both sides. Shake off excess flour. On the chicken should be a thin layer of flour.

Heat olive oil in a large skillet over medium-high heat and add 1 tablespoon of butter. Fry the chicken on both sides until light golden brown (it will be semi-finished). Transfer to a plate.

Add the remaining butter to the pan and fry until the mushrooms are not all of the liquid has evaporated and they do not fry until light golden brown.

Pour wine into the pan, bring to a boil. In a separate bowl, stir well half a tablespoon of flour and broth. When the wine is boiled down to half its volume, add broth to wine and mushrooms and cook about 3 minutes, until the sauce thickens slightly. Reduce heat and return the chicken to the pan. Reduce heat, cover and simmer for 5-6 minutes until cooked chicken.

Serve immediately, watering sauce.