Ingredients
- 4 chicken breasts boneless-skinless 5-6 oz each
- 1/2 cup flour
- salt & pepper to taste
- 4 Tablespoons olive oil
- 2 Tablespoons butter
- 1/4 teaspoon thyme
- 1 small shallot diced (or onion)
- 8 ounces mushrooms white or brown
- 1 1/2 Tablespoons flour
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 2 Tablespoons parsley or chives for garnish
Instructions
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Pound chicken to 1/4″ thick (you can cut them in half if they’re very large). Season with salt and pepper and dredge in flour.
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Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
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In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.
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Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.
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Place chicken back into the pan and simmer 2-3 minutes or until hot.
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Garnish and serve over pasta.
Nutrition Facts
Calories: 509
Fat: 25g
Saturated Fat: 6g
Cholesterol: 159mg
Sodium: 481mg
Potassium: 1111mg
Carbohydrates: 9g
Sugar: 3g
Protein: 50g
Vitamin A: 410%
Vitamin C: 10.1%
Calcium: 17%
Iron: 1.7%