Total Time
Prep 10 mins
Cook 30 mins

Another recipe from my friend Kelly. This is relatively simple to make. Even though it has a lot of ingredients, it tastes like you are a chef. It is important to use unsalted broth. I made the mistake of using regular salted broth the first time I made this and it was way too salty (and I like salty foods).

Ingredients Nutrition


  1. Heat half of oil in a medium skillet.
  2. Add chicken and cook until golden brown.
  3. Remove chicken and reserve.
  4. In the same skillet, heat remaining oil and add mushrooms and shallot.
  5. Sauté, stirring frequently, until all liquid is evaporated and shallot mixture is golden brown.
  6. Deglaze with the marsala.
  7. Be careful.
  8. In a small bowl, whisk together the broth and the flour; add to skillet.
  9. Stir constantly, bring to a boil over high heat; reduce heat to low and simmer for about 10 minutes.
  10. Add reserved chicken to mixture in skillet; simmer for 5 minutes.
  11. Remove skillet from heat and stir in sour cream, vinegar, mustard and black pepper.
Most Helpful

Easy, tasty recipe. The breasts I used were quite thick so I found it needed 15 minutes to finish. I covered the skillet and turned heat to low. The sauce and chicken are a lovely golden color and the finished chicken is moist. Nice blend of flavors Nothing overpowers but they compliment one another. This is a lovely addition to my chicken recipes thanks taylortwo

Bergy July 07, 2003

This dish was OK. I didn't love the flavor, and my fiance did not care for the texture of the sauce.

Dr. Jenny April 16, 2007

i tried to treat my husband my replicating one of his favorite restaurant dishes, and he was suitably impressed. i can't give an indepth exposition of the taste since i don't eat chicken myself - but suffice it to say, it earned me a weekend away from the kitchen with my husband toiling over the stove instead:) i served this with cheese mezzaluna and some fresh grated parmesan and cracked pepper.

eatrealfood April 16, 2005