Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of all-purpose flour
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 8 ounces of sliced mushrooms
- 3/4 cup of Marsala wine
- 1 cup of chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper and dredge in flour.
- Heat olive oil and butter in a skillet and sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- Sauté sliced mushrooms in the same skillet for 5-7 minutes until tender.
- Add Marsala wine and chicken broth, scraping the skillet to release brown bits, and let simmer for 5 minutes.
- Return the chicken to the skillet, spoon sauce over it, and cook for an additional 10-15 minutes.
- Plate the chicken, drizzle with sauce, and garnish with parsley before serving.
Notes
- For a thicker sauce, let it simmer longer after adding the broth.
- Pair with pasta or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg