How many servings does this recipe make?

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

What ingredients do I need for Skillet Chicken With Sauteed Mushrooms Marsala?

You need 16 ingredients. The key ingredients include: 4 medium chicken breast halves, skinless, boneless, 2 eggs, 1/2 cup all-purpose flour, kosher salt, and more.

Is Skillet Chicken With Sauteed Mushrooms Marsala suitable as meat & poultry?

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

How do I store leftover Skillet Chicken With Sauteed Mushrooms Marsala?

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

Skillet Chicken With Sauteed Mushrooms Marsala Recipe

Name: Skillet Chicken With Sauteed Mushrooms Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium chicken breast halves, skinless, boneless; 2 eggs; 1/2 cup all-purpose flour; kosher salt; fresh ground black pepper; 1 teaspoon dried oregano, rub between fingers to waken flavor; 1 tablespoon olive oil; 6 tablespoons butter, divided; 2 ounces hickory smoked bacon, chopped; 1 lb assorted wild mushroom, washed and sliced (shiitake, portabella, crimini); 1 large shallot, finely chopped; 1/4 cup chicken broth; 1 cup marsala wine; juice, from lemon half; snipped fresh basil; lemon wedge

1

Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness.

2

Beat eggs well in shallow plate. Place chicken breasts in egg mixture; let stand for 30 minutes.

3

Season flour with salt, pepper and oregano. Drain the chicken and dredge well.

4

Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter has melted and is foamy (it should not be brown), place the egg/flour coated chicken into the skillet. Cook for approximately 4 minutes per side, turning over only once. Cook until golden brown on both sides and no longer pink in color throughout.

5

Transfer the chicken breasts to a platter; cover with foil to keep warm.

6

Add the chopped bacon to the skillet and cook until crisp, stirring occasionally. Remove and drain on a plate covered with several layers of paper towels.

7

Next, heat 2 tablespoons of butter in the skillet until foamy. Add the mushrooms, shallot, and 1/4 teaspoons salt. (Add a little more olive oil if the pan seems too dry.) Saute for 3 minutes, or until the shallots soften and the mushrooms are tender, stirring occasionally. Make sure to scrape up any bits left in the bottom of the skillet from the chicken and bacon. Transfer mushrooms to a bowl.

8

Pour off any oil from the skillet, add the chicken broth, Marsala wine, lemon juice and any juices from the platter of chicken. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking about 3 - 4 minutes until the sauce slightly thickens and is reduced by one-third, stirring occasionally. Whisk in the remaining butter.

9

Lower heat to a slow simmer; return the mushrooms and chicken to the skillet and coat with sauce.

10

Serve immediately. Spoon sauce and mushrooms over the chicken breasts; sprinkle with some of the cooked bacon and the snipped basil. Garnish with lemon wedges.

11

COOK'S TIP: If choosing to serve over thin spaghetti, drain the pasta and tossed it in the sauce for the last minute or two of cooking.

Skillet Chicken With Sauteed Mushrooms Marsala

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