Description
A quick and satisfying dinner option of chicken breasts dredged in flour and cooked in a rich Marsala wine sauce with mushrooms.
Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Olive oil
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
- Add butter and sliced mushrooms to the same skillet. Sauté until the mushrooms are browned, about 5 minutes.
- Pour in the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a boil.
- Return the chicken to the skillet, reduce heat to low, and simmer for about 10-15 minutes, or until the chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
Best eaten fresh the same day, but can be reheated in a skillet with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg