Marsala Chicken Breasts With Mushrooms

Recipe by Donna S.
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season chicken with 1/4 tsp each of salt and pepper.
  • Dredge chicken in flour, shake off excess.
  • Heat vegetable oil in large skillet over medium heat.
  • Add chicken and cook, turning once after 6-8 minutes. Should be lightly browned on both sides and barely firm when you press the centers of the chicken.
  • Remove chicken from chicken and set aside.
  • In same skillet, heat butter over medium heat. Add button mushrooms, stirring occasionally, cook about 6 minutes or until liquid evaporates.
  • Stir in shallots and cook 2 minutes.
  • Stir in ground porcini mushrooms and Marsala wine. Increase heat, boil for 1 minute. Add chicken broth and return to boil.
  • Add chicken breasts; turn to coat in sauce.
  • Simmer until sauce thickens.
  • Transfer to serving plates.
  • NOTE: You can find dried mushrooms in the ethnic foods aisle in your grocery store. I have also found them in the produce department. Once I couldn't find the dried porcini mushrooms so I bought a mix of dried mushrooms. Then I put the dried mushrooms in my spice grinder to grind. I'm sure if you didn't have a spice grinder, you could use a clean coffee grinder or food processor.
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