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Ingredients
| chicken breasts: 4 breasts |
| all-purpose flour (unsifted): 1/4 cup |
| salt: 1/2 tsp (divided) |
| black pepper: 1/2 tsp (divided) |
| dried oregano (ground): 1/2 tsp (optional) |
| olive oil: 1 Tbl |
| white mushrooms: 8 oz (sliced) |
| unsalted butter: 1 Tbl |
| chicken broth - low sodium: 1/2 cup |
| Marsala wine: 1/2 cup |
| lemon juice: 1 tsp |
Healthier Chicken Marsala
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
- Add chicken breasts to bag and shake to coat.
- Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
- Remove and keep warm.
- In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
- Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
- Pour over chicken breasts.