Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Pound the chicken breasts to an even thickness and season with salt and pepper. Dredge each breast in flour, shaking off the excess.
- Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the mushrooms and garlic, cooking for 3-4 minutes until the mushrooms are softened.
- Pour in the Marsala wine and chicken broth, stirring to combine. Let the sauce simmer for 5-7 minutes until it reduces slightly.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes to reheat the chicken.
- Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 4 servings
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