Description
A rich, savory Italian-American dish with tender chicken, earthy mushrooms, and a velvety non-alcoholic Marsala sauce. Quick enough for weeknights yet elegant for company.
Ingredients
4 boneless, skinless chicken breasts
8 oz cremini or button mushrooms, sliced
1 cup non-alcoholic Marsala cooking sauce
1 cup chicken broth
1/2 cup heavy cream
2 cloves garlic, minced
1 shallot or small onion, finely chopped
1 tsp dried thyme (or 1 tbsp fresh)
2 tbsp unsalted butter
1 tbsp olive oil
Salt and black pepper to taste
1 cup flour (for dredging)
Optional: Fresh parsley, cooked fettuccine pasta
Instructions
Pound chicken breasts to 1/2-inch thickness
Season with salt, pepper, and thyme
Dredge in flour, shaking off excess
Heat butter and olive oil in a large skillet
Sear chicken 3-4 minutes per side, transfer to plate
Add mushrooms to same skillet, sauté until golden
Add minced garlic and shallot; cook 1-2 minutes
Pour in Marsala sauce and chicken broth; simmer gently
Add heavy cream and simmer 5-7 minutes until thickened
Return chicken to skillet, spoon sauce over
Serve immediately, optionally over pasta
Notes
Chicken thighs yield richer flavor
Substitute half-and-half for heavy cream
Pasta adds 300-400 calories per serving
Marsala sauce must be non-alcoholic
Marsala sauce can be found in cooking wine sections of grocery stores
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg