Prep 5 mins
Cook 20 mins
I got this recipe from a magazine advertisement for margarine. I use butter and a little oil instead, but the rest is the same. We love it! I like it with brown rice and steamed broccoli or asparagus. Use the best quality Marsala wine you can find - it really makes a difference.
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 lb boneless skinless chicken breast
- 4 tablespoons butter
- 1 small onion, finely chopped
- 10 sliced mushrooms
- 1⁄3 cup marsala wine
- 1 cup reduced-sodium fat-free chicken broth
- 1⁄2 teaspoon fresh thyme leave
- Mix ¼ cup flour, salt, and pepper in shallow dish. If chicken breasts are large, split them horizontally into 2 thin cutlets. Evenly coat chicken pieces in flour mixture, shake off excess.
- Melt 2 TB. butter and little oil in a large non-stick skillet over medium heat.
- Cook chicken, turning once, for 10 minutes or until thoroughly cooked.
- Set aside on platter, cover and keep warm while making sauce.
- Melt remaining butter in same skillet, and cook onion and mushrooms, stirring occasionally, for 3 minutes or until tender and lightly browned.
- Sprinkle 1 TB flour over and cook, stirring constantly, for 1 minute.
- Add wine and cook another minute, scraping brown bits from bottom of skillet. Add chicken broth and thyme. Bring to a boil over high heat, then continue boiling, stirring frequently for 2 minutes or until sauce is thickened. Add more chicken broth if if sauce thickens too much. Pour sauce over chicken and serve.