Prize Winning Chicken and Mushroom Marsala |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
10 ounce(s) chicken breasts boneless, skinless, pounded thin |
6 tablespoon(s) flour |
1 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 tablespoon(s) olive oil |
3 tablespoon(s) butter divided |
8 ounce(s) button or baby bella mushrooms sliced |
1 cup(s) sweet marsala wine |
3/4 cup(s) beef broth |
4 teaspoon(s) fresh lemon juice |
1 tablespoon(s) sugar |
1 clove(s) garlic minced or crushed |
2 tablespoon(s) fresh parsley minced |
Directions:
1. 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.
2. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until golden brown. Remove and keep warm.
3. 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.
4. Return chicken to skillet and simmer for 10 minutes. Sprinkle with parsley and serve over linguine.
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