Chicken Marsala

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Wheat flour

  White, all-purpose, unenriched

  1 tsp or 3g

• Cooking wine

  Alcoholic beverage

  1 fl oz or 29g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅛ cup or 30g

Directions

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 6-10 minutes on each side, until no longer pink and juices run clear. Transfer chicken to a platter and keep warm.
2. Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend.
3. Add the Marsala and broth; bring to a boil. Let the mixture simmer until it is slightly thickened, about 5 minutes. Serve hot with the chicken.

Similar Foods

• Drunken Chicken Marsala
• Chicken Marsala with Bacon
• Chicken with Mustard Mascarpone Marsala Sauce