Skillet Chicken with Mushroom-Marsala Sauce

By margiekyle

One of six speedy — and delicious — sauces to serve with sautéed chicken breasts. Try these others: Plum-Balsamic, Apple-Dijon, Green Chile, Lemon-Sage, and Orange-Rosemary.

Ingredients

• 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
• Salt and pepper
• 1 tablespoon(s) olive oil
• 1 package(s) (10-ounce) sliced cremini mushrooms
• 1 large shallot, finely chopped
• 1/2 cup(s) reduced-sodium chicken broth
• 1/2 cup(s) Marsala wine
• 2 tablespoon(s) chopped fresh parsley

Details

Servings 4
Cooking time 20mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.