Chicken with Mushroom Marsala Sauce
Recipe courtesy of the Mushroom Council.
4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
4 tablespoons olive oil - divided use
1 pound small fresh white and/or crimini mushrooms, sliced (about 6 cups)
1/2 cup chopped onion
1 cup Marsala or other red wine
1 cup chicken broth
- Season chicken breasts with salt and pepper. Lightly coat both sides of chicken with flour.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add chicken; cook until golden, about 2 minutes each side. Transfer to a plate.
- Reduce heat to medium. Add remaining 2 tablespoons oil to the skillet; add mushrooms and onion; cook and stir until tender; about 7 minutes.
- Return chicken breasts to the pan; add the wine and chicken broth; simmer, until no pink remains in the center, 10 to 12 minutes.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.