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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)
Details
Adapted from bhg.com
Preparation
Step 1
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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