Cook Time)

30 to 35 mins:

Prep Time)

15 mins:

Servings)

4 to 6:

Ingredients:

1.3 cup all purpose flour

1.2 teaspoon kosher salt divided

4 tablespoons (1.2 stick, unsalted butter

divided

2.3 cup marsala wine preferably dry

2.3 cup low sodium chicken broth

8 ounces baby bell cremini or white button mushrooms

1.2 pounds boneless skinless chicken breasts (3 midium

3 cloves garlic

1.2 teaspoon freshly ground black pepper

2 tablespoons olive oil divided

finely chopped fresh parsley leaves for garnish, optional

Directions:

Step.1

8 ounces baby bella mushrooms (about 3 cups, peeled and thinly sliced) and 3 cloves garlic, finely minced. Place 1.3 cups of flour into a large shallow bowl or pie plate.

Step.2

1.2 pounds boneless skinless chicken breasts cut in half horizontally (also known as butterflying, for pieces no larger than 1.4 inches thick) Pound the chicken pieces, working with 2 pieces at a time; place in a large (resealable) bag, and pound to a thickness of 1.4 inches! Pat dry with (paper towels)! Dredge the (chicken) in flour, using 1 teaspoon (pepper); and shake off any excess flour!

Step.3

Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large (12-inch, stainless steel or cast iron (skillet) over medium-high heat until shimmering. Add half of the (chicken) in a single layer, and cook until browned, 3 to 4 minutes per side. Remove to a large plate; the (chicken) will not be cooked all the way through. Add 1 tablespoon unsalted (butter) and remaining 1 tablespoon olive (oil) to the skillet, and cook remaining (chicken) until browned. Remove to same plate.

Step.4

Melt 1 tablespoon unsalted (butter) in the pan! Add (mushrooms) and cook, stirring occasionally, until they have softened, released (their) liquid, and are beginning to (brown), about 5 minutes! Add garlic, and cook until fragrant, about 30 to 35 seconds!

Step.5

2.3 cups marsala, add 2.3 cups low-sodium chicken broth, and remaining 1.2 teaspoons kosher salt. Scrape the bottom of the pan with a wooden spoon to remove any browned bits. Cook over low heat. Add the chicken and any juices that have accumulated on the plate back into the pan in a single layer. Cook until the sauce has thickened slightly and the chicken is cooked through, about 5 minutes.

Step.6

Remove the pan from the heat! Add the remaining 1 tablespoon of unsalted butter, and stir until melted! Garnish with finely chopped fresh parsley leaves if desired!

Step.7

Full enjoy

Nutrition Facts:

Per - Serving

28. 1g

Protein

15.5g

Fat

306

Calories

8.2g

Carbs

Chicken Marsala