Ingredients
Scale
- 2 chicken breasts (boneless, skinless)
- ½ tsp salt (divided)
- 1 tsp black pepper (freshly cracked)
- 1 tbsp italian seasoning
- ½ cup all-purpose flour (1 tbsp reserved)
- 3 tbsp vegetable oil (divided)
- 1 tsp salt
- 8 oz. baby bella mushrooms (sliced)
- ½ white onion (sliced thinly)
- ½ cup marsala cooking wine
- 1 cup chicken broth
- 2 tbsp fresh italian parsley (minced)
- 2 tbsp salted butter
Instructions
- Cut the chicken breasts in half lengthwise and tenderize them to 1/4" thickness using a mallet.
- Mix ½ tsp salt, black pepper, italian seasoning, and flour in a bowl, reserving 1 tbsp flour. Coat the chicken with the mixture and set aside.
- Heat vegetable oil in a skillet over medium-high heat and cook the chicken for 3-4 minutes on each side, then cover to keep warm.
- Lower the heat and sauté mushrooms and onions for about 3 minutes, scraping the pan to incorporate browned bits.
- Add marsala wine and chicken broth to the pan, reducing liquid by 1/3 over 4 minutes on medium-high heat.
- Make a slurry with reserved flour and some water, whisk it in with parsley and butter until melted, then return chicken to the pan, cooking for another 4 minutes.
- Garnish with parsley and serve over pasta.
Notes
Feel free to use any type of pasta you have for serving.
Adding a splash of cream to the sauce can make it richer.
Ensure not to overcrowd the skillet to achieve a good sear on the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 96mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.