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Chicken and Mushroom Marsala




Source of Recipe


foodfit.com






List of Ingredients



• 1 1/2 tablespoons olive oil
  
• 4 boneless, skinless chicken breasts, 4 to 6 oz. each
  
• salt to taste
  
• freshly ground black pepper
  
• flour for dredging
  
• 8 ounces mushrooms, sliced
  
• 1/3 cup Marsala wine
  
• 2/3 cup low-sodium chicken broth
  
• 2 tablespoons chopped parsley
  






Instructions



1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
   
2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm.
   
3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
   
4. Add the chicken broth , chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.
   
   
5. Remove the chicken to a clean serving platter and keep warm. Simmer the broth mixture until it has reduced by half, about 5 minutes. Spoon the sauce over the chicken, sprinkle with parsley and serve.
   






Final Comments


Serving Size: 1 chicken breast
Number of Servings: 8
Calories 243