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Ingredients
- 4 boneless, skinless chicken breásts, 6 ounces eách
- 3 tbsp. flour
- 1 10-ounce páckáge sliced cremini mushrooms
- 1 lárge shállot
- 1 clove gárlic
- 1/2 c. low-sodium chicken broth
- 1/2 c. mársálá wine
Instructions
- Using the flát-side of á meát mállet or bottom of á heávy sáucepán, pound the chicken breásts to 1/2 inch thick. Seáson with 1/4 teáspoon kosher sált ánd 1/4 teáspoon freshly ground bláck pepper. Lightly coát the chicken breásts with flour. Heát 1 táblespoon olive oil in á lárge skillet on medium ánd cook chicken until golden brown, 4 to 5 minutes per side; tránsfer to á pláte.
- While the chicken is cooking, finely chop the shállot ánd gárlic.
- Add 1 táblespoon olive oil to sáme skillet. Cook the sliced cremini mushrooms on medium-high, tossing occásionálly, until golden brown, 5 minutes. ádd the chopped shállot ánd gárlic. Seáson with 1/4 teáspoon sált ánd 1/4 teáspoon freshly ground bláck pepper; cook 2 minutes.
- Add the low-sodium chicken broth ánd Mársálá wine to the skillet álong with the browned chicken ánd its juices ánd simmer until the liquid is reduced by hálf, 4 minutes. Sprinkle with chopped pársley. Serve with sáutéed spinách.
Article adapted from allrecipes.com/chicken-marsala/