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Chicken with Mushroom Marsala Sauce

 


4 boneless skinless chicken breast halves (about 6 ounces each)
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
4 Tablespoons olive oil, divided
1 pound small fresh white and/or crimini mushrooms, sliced (about 6 cups)
½ cup chopped onion
1 cup Marsala or other red wine
1 cup chicken broth

Season chicken breasts with salt and pepper. Lightly coat both sides of chicken with flour.

In a large skillet, heat 2 Tablespoons of the olive oil over medium-high heat. Add chicken; cook until golden, about 2 minutes each side. Transfer to a plate.

Reduce heat to medium. Add remaining 2 Tablespoons oil to the skillet; add mushrooms and onion; cook and stir until tender; about 7 minutes. Return chicken breasts to the pan; add the wine and chicken broth; simmer, until no pink remains in the center, 10 to 12 minutes.

Makes 4 servings.


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