Billy Joel special will air again after the abrupt cut-off on CBSWoman charged with first-degree murder for selling fentanyl to OD victim in Collier County
What You’ll Need: 2 tablespoons all-purpose flour 3/4 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1 tablespoon vegetable oil 3 tablespoons butter, divided 2 boneless, skinless chicken breasts, lightly pounded 1/4 cup slivered sweet onion 1 cup quartered mushrooms 1/2 cup Marsala wine 1/4 cup chicken broth 1/2 teaspoon garlic powder What To Do: In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well. In a large skillet over medium heat, heat oil and melt 1 tablespoon butter. Coat chicken on both sides in flour mixture. Saute chicken 3 to 4 minutes per side, or until golden. Remove to a plate. Add remaining butter, the onion, and mushrooms to skillet and saute 5 minutes, stirring occasionally. Add wine, broth, garlic powder, remaining salt and pepper, and remaining flour mixture, and whisk until smooth and sauce begins to thicken. Return chicken to skillet and cook 3 to 4 minutes, or until no longer pink in center and heated through. Serve topped with sauce.