Chicken Marsala
Tender chicken breasts, smothered in a Marsala wine and mushrooms. An easy and elegant recipe the whole family will love.
Servings: 4
Ingredients
- 4 (6 oz.) boneless skinless chicken breasts
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 T. all-purpose flour
- 1 T. olive oil
- 1 c. pre-sliced mushrooms
- 1/2 c. Marsala wine
- 1/2 c. fat-free, low-sodium chicken broth
- 2 T. fresh lemon juice
- 1 T. Fresh Parsley chopped
Instructions
- Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper.
- Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
- Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
- Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
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