Chicken Marsala

Chicken Marsala

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tsp. minced garlic

  • 1

    tsp. marjoram leaves

  • 1

    tsp. mined onions

  • ½

    tsp. ground black pepper

  • 1

    tsp. basil leaves

  • ¾

    tsp. parsley flakes

  • cup flour

  • 1

    tsp. salt

  • 6

    thinly sliced boneless skinless chicken breasts (about 1¼ lb)

  • 3

    Tbsp. butter

  • 2

    Tbsp. olive oil

  • 1

    pkg. (8 oz) sliced mushrooms

  • ½

    cup chicken broth

  • ¾

    cup Marsala wine

Directions

Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish. Reserve 1 Tbsp. flour mixture. Coat chicken with remaining flour mixture. Heat 2 Tbsp. of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 mins. per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 mins. or until tender. Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 Tbsp. butter and basil; cook 2 mins. or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.


Nutrition

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