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Ingredients
- 2 Tsp. olive oil
- 4 (4 oz) thin-sliced skinless boneless chicken breasts
- 1/2 tsp salt
- 1/2 tsp. pepper
- 2 cups sliced mushrooms
- 2 tsp. all-purpose flour
- 1/2 cup dry marsala wine
- 1/4 cup reduced-sodium chicken broth
- 1 tbsp chopped fresh parsley
Details
Servings 4
Cooking time 15mins
Preparation
Step 1
1. Heat the oil in a large skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.
2. Add the mushrooms to the skillet; saute until browned, about 3 minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook , stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.
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