Skillet Chicken with Mushroom-Marsala Sauce

1. 1

   Place chicken-breast halves between 2 sheets of plastic wrap.

2. 2

   With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

3. 3

   In nonstick 12-inch skillet, heat oil over medium-high heat until hot.

4. 4

   Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.

5. 5

   Transfer breasts to platter; cover with foil to keep warm.

6. 6

   To skillet, add mushrooms, shallot, and 1/4 tsp.

7. 7

   salt.

8. 8

   Cook 3 minutes or until mushrooms are browned, stirring frequently.

9. 9

   Add chicken broth, Marsala wine, and any juices from chicken on platter.

10. 10

    Cook 4 minutes to reduce sauce by half, stirring occasionally.

11. 11

    Stir in parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.