Chicken Marsala

Chicken Marsala

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup and 2 Tbs all purpose flour

  • ¾

    tsp dried Italian seasoning divided

  • ¾

    tsp salt divided

  • ¼

    tsp pepper

  • 6

    boneless, skinless chicken breast

  • 4

    Tbs. butter

  • 2

    large shallots, chopped

  • 1

    clove garlic minced

  • 8

    oz assorted wild mushrooms

  • ¼

    cup sun dried tomatoes chopped

  • 1

    can 14½ oz chicken broth

  • ¾

    cup dry Marsala wine

  • 12

    oz fettuccine pasta

  • 1

    tbs. chopped resh parsley

Directions

Combine 1/4 cup flour, 1/4 tsp. Italian seasoning, 1/4 salt and pepper, reserve. Place each chicken piece between 2 sheets of plastic wrap. With flat side of meat mallet pound each piece to 1/2 thickness. Coat each piece with flour mixture. Medium high heat melt 1 tbs. butter and 3 pieces of chicken. Cook turning once until lightly browned as shown about 3 minsutes per side. Remove with 1 Tbs. butter and remaining chicken. In same skillet melt remaining butter. Add shallots, garlic remaining seasoning and salt; cook until shallots are just softened, about 1 min. Add mushroom and tomatoes. cook, stirring occasionally untilmushrooms are softened and browned. Stir remaining flour into broth; reserve. To skillet add Marsala; cook 1 minute. Stir in reserved broth mixture. Increase heat to high; bring to boil. Cook, stirring occasionally until thickened and lightly coats back of spoon for about 1 minute. Reduce heat to medium low and add chicken, overlapping slightly as necessary. Cover; cook until chicken is no longer pink in centers, 10 - 12 minutes. Meanwhile cook pasta according to package directions. Drain; transfer to platter. Top pasta with chicken and mushroom mixture; sprinkle with parsley.


Nutrition

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