Peppered Chicken in Marsala Sauce

haven't tried this yet

Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 6

    chicken breast halves (about 3 1/2 pounds total)

  • 2

    teaspoons olive oil or cooking oil

  • 1

    teaspoon coarsely ground black pepper

  • 1/4

    teaspoon salt

  • 2

    cups sliced fresh mushrooms

  • 2

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 1/4

    teaspoon salt

  • 1 1/4

    cups reduced-sodium chicken broth

  • 1/4

    cup dry Marsala

  • Coarsely ground black pepper (optional)

Directions

1. Preheat oven to 425 degrees F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170 degrees F). 2. Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Pass sauce with chicken. If desired, sprinkle with additional pepper.

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