Ingredients
- 1 lb Chicken breast boneless skinless cut breasts in half lengthways to create portions
- 1/4 cup All-purpose flour
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Butter
- 1 tbsp Shallot chopped
- 8 ounces Cremini mushrooms cleaned and sliced
- 1/2 cup Marsala wine
- 1.25 cups Chicken broth
- 1/2 tbsp Fresh thyme chopped
Instructions
- Slice the chicken breast down the middle lengthways to create 2 thin breast pieces. Season the chicken on both sides with salt and pepper. Dip in flour, shaking off excess.
- Heat oil in a nonstick pan over medium-high heat. Cook chicken for 2-3 minutes per side, until golden browned. Set aside on a paper towel lined dish.
- Add shallots and mushrooms to pan. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Stir 2 tablespoons flour into the mushrooms and cook for 1 minute. Add Marsala wine and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan to incorporate into the sauce. Add chicken stock and simmer for 5-8 minutes, until sauce is slightly thickened.
- Add chicken back into the pan, stir in thyme and rosemary and simmer for 6 -8 minutes. You want the sauce to be a velvety consistency. If the sauce is too thick add a little more chicken broth to thin it out. Season with a pinch of salt and pepper if desired.
Nutrition
Calories: 392kcal | Carbohydrates: 16g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 296mg | Potassium: 780mg | Fiber: 1g | Sugar: 5g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Chicken Marsala
Ingredients
- 1 lb Chicken breast boneless skinless cut breasts in half lengthways to create portions
- 1/4 cup All-purpose flour
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Butter
- 1 tbsp Shallot chopped
- 8 ounces Cremini mushrooms cleaned and sliced
- 1/2 cup Marsala wine
- 1.25 cups Chicken broth
- 1/2 tbsp Fresh thyme chopped
Instructions
- Slice the chicken breast down the middle lengthways to create 2 thin breast pieces. Season the chicken on both sides with salt and pepper. Dip in flour, shaking off excess.
- Heat oil in a nonstick pan over medium-high heat. Cook chicken for 2-3 minutes per side, until golden browned. Set aside on a paper towel lined dish.
- Add shallots and mushrooms to pan. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Stir 2 tablespoons flour into the mushrooms and cook for 1 minute. Add Marsala wine and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan to incorporate into the sauce. Add chicken stock and simmer for 5-8 minutes, until sauce is slightly thickened.
- Add chicken back into the pan, stir in thyme and rosemary and simmer for 6 -8 minutes. You want the sauce to be a velvety consistency. If the sauce is too thick add a little more chicken broth to thin it out. Season with a pinch of salt and pepper if desired.
Nutrition
Calories: 392kcalCarbohydrates: 16gProtein: 28gFat: 20gSaturated Fat: 6gCholesterol: 90mgSodium: 296mgPotassium: 780mgFiber: 1gSugar: 5gVitamin A: 253IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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