Ingredients
- 2 tablespoons olive oil, divided
- 4 (4-oz.) skinless, boneless chicken breast cutlets
- 3 /4 teaspoon black pepper, divided
- 1 /2 teaspoon kosher salt, divided
- 1 (8-oz.) pkg. presliced button mushrooms
- 4 thyme sprigs
- 1 tablespoon all-purpose flour
- 2 /3 cup unsalted chicken stock
- 2 /3 cup Marsala wine
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme (optional)
- Nutritional Information
- Calories 344
- Fat 17g
- Satfat 6g
- Unsat 9g
- Protein 28g
- Carbohydrates 9g
- Fiber 1g
- Sugars 7g
- Added sugars 0g
- Sodium 567mg
- Calcium 19% DV
- Potassium 16% DV
- How to Make It
- Step 1
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).
- Step 2
- Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
- Step 3
Preparation
Step 1
Step 1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).
Step 2
Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Step 3
Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.