Begin by chopping
8 oz. button mushrooms
2 Tbsp parsley
Set both aside
Prep 4 pheasant breasts by washing and laying flat
In a bowl mix together
1 Cup flour
(adjust amount to number and size of breasts)
1/2 tsp. salt
1/4 tsp. black pepper
Set aside
In a skillet melt together
1/4 Cup olive oil
1 Tablespoon unsalted butter
Dredge the pheasant in the flour mixture and carefully lay in the hot skillet
Sear the breasts a few minutes and turn them to brown on other side, being careful not to cook them through
Reduce pan heat to simmer
Remove the browned breasts to a plate
Cover with foil and set aside
Pour the sliced mushrooms Into the simmering drippings, then add
1/2 tsp. onion powder
2 tsp. minced garlic
Cook for 30 seconds until fragrant
Pour in
3/4 Cup dry Marsala wine
Deglaze for roughly 5 minutes, then add in
3/4 Cup chicken broth
1/2 Cup heavy whipping cream
Simmer until sauce is well mixed
Add the pheasant breasts back into the pan
Spoon the sauce over the breasts and sprinkle the chopped parsley on top
Cover and simmer
Simmer until breasts are cooked through
Remove cooked breasts to serving plate
Spoon the mushroom Marsala on top
Serve and enjoy