Chicken and Mushroom Marsala

Recipe Courtesy of the Mushroom Council and mushroominfo.com
2011 Taste of Home Every Day, Every Way Recipe Contest Winner
Sheron Campbell, Gilbertsville, PA

Print This Page

Yield: 2

Ingredients

• 2    boneless skinless chicken breast halves (5 ounces each)
• 3    tablespoons all-purpose flour
• 1/4  teaspoon salt
• 1/8  teaspoon coarsely ground pepper
• 4    teaspoons olive oil
• 1/2  pound sliced crimini mushrooms
• 3    tablespoons butter, divided
• 1    cup marsala wine
• 3/4  cup beef broth
• 4    teaspoons lemon juice
• 1    tablespoon sugar
• 1    garlic clove, minced
• Minced fresh parsley

Directions

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and shake to coat.

In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

In the same skillet, saute mushrooms in 2 tablespoons butter until tender. Add wine and broth, stirring to loosen browned bits from pan. Add the lemon juice, sugar and garlic. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter. Return chicken to skillet and heat through. Sprinkle with parsley.

Nutrition Facts: 1 chicken breast with 1/2 cup sauce equals 677 calories, 30 g fat (13 g saturated fat), 123 mg cholesterol, 834 mg sodium, 37 g carbohydrate, 2 g fiber, 34 g protein.

Tags: chicken, creminis, Dinner, Taste of Home