Chicken And Mushrooms With Marsala Wine Sauce Recipe

Name: Chicken And Mushrooms With Marsala Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms (about 1/2 ounce); 4 (6-ounce) skinless, boneless chicken breast halves; 4 teaspoons all-purpose flour, divided; 3/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 1/2 cup chopped onion; 1/4 teaspoon crushed red pepper; 5 garlic cloves, thinly sliced; 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces); 1 1/2 cups thinly sliced button mushrooms (about 4 ounces); 1 teaspoon dried oregano; 1/2 cup dry Marsala wine; 2/3 cup fat-free, lower-sodium chicken broth; 1 cup halved cherry tomatoes; 1/4 cup small fresh basil leaves

Servings: persons

1/2 cup dried porcini mushrooms (about 1/2 ounce)
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons all-purpose flour, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup chopped onion
1/4 teaspoon crushed red pepper
5 garlic cloves, thinly sliced
1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
1 teaspoon dried oregano
1/2 cup dry Marsala wine
2/3 cup fat-free, lower-sodium chicken broth
1 cup halved cherry tomatoes
1/4 cup small fresh basil leaves

1
1. Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.
2
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.
3
3. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
4
4. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; saute 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; saute 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with basil

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms (about 1/2 ounce), 4 (6-ounce) skinless, boneless chicken breast halves, 4 teaspoons all-purpose flour, divided, 3/4 teaspoon salt, divided, and more.

Yes, Chicken And Mushrooms With Marsala Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Mushrooms With Marsala Wine Sauce

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