I have tried this a few times with average results. I have had a really good one somewhere when I was traveling but have no idea what they did differently. My recipe is pretty standard and so is the taste but here it is:
2 Chicken breasts
1 1/2 cup chicken stock
2 Tbsp butter
2 Tbsp olive Oil
1 cup sweet Marsala wine
1/2 cup sliced mushrooms
1 shallot, minced
Filet chicken breasts in half then pound thin to 1/4 inch. Lightly salt and pepper, dredge in flower, brown both sides 3 min in butter and oil. Remove, add more butter, mushrooms, shallots and cook for 3 min, add flower, cook 2 min. Deglaze with wine, reduce by half, add chicken broth. Simmer, return chicken for 3 min plate and serve with sauce.
Chicken is very tender, but it just seems like its lacking something. Should I add cream? Mystery ingredient? Any suggestions?
FYI Recipe on back of Marsala bottle is actualy a sage butter sauce if you take a look, is that traditional?