Janet's Chicken Marsala
Description
Fast and delicious!
Ingredients
4 boneless, skinless, chicken breast halves, about 1 pound
1/4 c. flour
1/4 t. dried thyme
1/4 t. pepper
1 T. olive oil
8 oz. sliced mushrooms
1/4 c. chopped onion
3 cloves garlic, peeled and minced
1 cup low sodium chicken broth, divided
1/2 c. dry Marsala wine
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Rinse chicken and pat dry. Flatten chicken to 1/4 inch thickness with a mallet between sheets of plastic wrap. On waxed paper, combine flour, thyme and pepper. Coat chicken with seasoned flour. In a large nonstick skillet over medium high heat, heat oil. Add chicken, cover and cook for 3 to 4 minutes on each side or until browned and cooked through. Remove from skillet and set aside. Add mushrooms, onion, garlic, and 2 T. of the broth to the skillet; cover and cook for 3 minutes. Uncover and add remaining broth and wine; bring to a boil and cook for 3-4 minutes. Return chicken to skillet and cook for 2 minutes until chicken is warmed through.