Contemporary Chicken Marsala

Chicken cutlets, wild mushrooms and artichoke hearts in a julienne of sun-dried tomatoes with marsala sauce. This is one of my signature dishes - it's a contemporary twist on the traditional Italian classic.

Ingredients

(4) Large Chicken Breasts, boneless and skinless
3 C. sliced Wild Mushrooms
(6) Artichoke Hearts, quartered
1/2 C. Sun-Dried Tomatoes, julienne cut (oil packed)
1 1/2 C. Chicken Stock
1 C. Marsala, dry
4 T. Butter
4 T. Extra Virgin Olive Oil
4 C. seasoned Flour (for dredging)
4 T. Basil, dried (for seasoning flour)
2 T. Cayenne Pepper (for seasoning flour)
2 t. Black Pepper (preferably freshly ground)
1/2 t. Salt

Directions

Pound the chicken breasts into 1/4 inch thick cutlets with a meat mallet. Cut into 8 even pieces.
Preheat a large saute pan (suitable for deglazing - i.e., not non-stick) till the rim is hot to touch.
Place the oil and 2 T. of butter in the saute pan over medium-high heat.
Add flour into a large mixing bowl and combine with the dried basil and cayenne pepper.
Dredge the cutlets in the seasoned flour.
Saute the cutlets in the hot oil and butter for 1 minute on each side.
Remove the cutlets from the pan, add in the mushrooms and saute for 3 to 4 minutes.
Add the artichoke hearts and saute for 1 more minute.
Turn the heat to high and add the Marsala to deglaze the pan.
Boil for 2 minutes to reduce slightly. Add the chicken stock and sun-dried tomatoes, and continue boiling for a couple minutes to reduce and thicken the sauce.
And the chicken cutlets and any drippings from such back to the pan and heat through.
Season with salt and pepper and swirl in the remaining 2 T. butter to finish the sauce.
Remove from heat immediately upon adding the butter (you just want the butter to melt, if it cooks, the sauce will break down and look oily).
Serve at once on a bed of fresh fettucini.