Chicken with Mushroom Marsala Sauce
Courtesy of Mushroom Council
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 4 boneless, skinless chicken breast halves (about 6 oz. each)
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
* 1/4 c. flour
* 4 Tbsp. olive oil, divided
* 1 lb. small fresh white and/or crimini mushrooms, sliced (about 6 c.)
* 1/2 c. chopped onion
* 1 c. Marsala or other red wine
* 1 c. chicken broth
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
* 1/4 c. flour
* 4 Tbsp. olive oil, divided
* 1 lb. small fresh white and/or crimini mushrooms, sliced (about 6 c.)
* 1/2 c. chopped onion
* 1 c. Marsala or other red wine
* 1 c. chicken broth
What to do:
1. Season chicken breasts with salt and pepper. Lightly coat both sides of chicken with flour.
2. In a large skillet, heat 2 Tbsp. of the olive oil over med.-high heat. Add chicken; cook until golden, about 2 mins. each side. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 Tbsp. oil to the skillet; add mushrooms and onion; cook and stir until tender; about 7 mins. Return chicken breasts to the pan; add the wine and chicken broth; simmer, until no pink remains in the center, 10 to12 mins.
* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. In a large skillet, heat 2 Tbsp. of the olive oil over med.-high heat. Add chicken; cook until golden, about 2 mins. each side. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 Tbsp. oil to the skillet; add mushrooms and onion; cook and stir until tender; about 7 mins. Return chicken breasts to the pan; add the wine and chicken broth; simmer, until no pink remains in the center, 10 to12 mins.
* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com