• 4servings
  • 20minutes
  • 220calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves

  2. Salt and pepper

  3. 1 tablespoon(s) olive oil

  4. 1 package(s) (10-ounce) sliced cremini mushrooms

  5. 1 large shallot , finely chopped

  6. 1/2 cup(s) reduced-sodium chicken broth

  7. 1/2 cup(s) Marsala wine

  8. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.


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