Skillet Chicken with Mushroom Marsala
Jenna
ingredients
- 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
- Salt and pepper
- 1 tablespoon(s) olive oil
- 1 package(s) (10-ounce) sliced cremini mushrooms
- 1 large shallot, finely chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 1/2 cup(s) Marsala wine
- 2 tablespoon(s) chopped fresh parsley
directions
- 1
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
- 2
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
- 3
To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.
Source: Jenna
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