Chicken Marsala with Mushrooms

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup flour

  • 1/2

    teaspoon freshly ground pepper

  • 4

    skinless, boneless chicken breast halves, pounded to 1/4-inch thickness

  • 4

    tablespoons butter

  • 1

    tablespoon olive oil

  • 1/2

    cup chopped onion

  • 2

    cloves garlic, minced

  • 1/2

    pound mushrooms, sliced

  • 1/4

    cup Marsala

  • 3/4

    cup beef broth

  • salt to taste

Directions

Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat. Shake off excess. In a large skillet, heat 2 tablespoons butter in olive oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes on each side. Remove and keep warm. Add onion and garlic and sauté until onion is tender, about 3 minutes. Add mushrooms and cook until lightly browned, 3 to 5 minutes. Return chicken to pan. Stir in Marsala and beef broth. Bring to a boil, reduce heat, and simmer until liquid reduces by one-third. Whisk in remaining butter. Season with additional salt and pepper to taste. Serve with your favorite pasta.

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