Easy Chicken Marsala
Sauteed chicken breasts in a savory marsala mushroom sauce.
- 4 Boneless skinless chicken breasts thin
- 2 Tsp Olive oil
- Salt and pepper to taste
- 1½ Cups Sliced mushrooms
- ½ Cup Chicken broth
- ½ Cup Marsala wine
- 2 Tsp Butter
- 1 Tsp Corn starch
- 1 Tbsp Chopped parsley
Heat the olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper.
Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover with foil to keep warm
Add the mushrooms to the pan and cook until softened, 3-4 minutes. Season the mushrooms with salt and pepper.
Add the chicken broth and wine to the pan; bring to a simmer. Simmer for 3-4 minutes.
In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch to the pan and stir constantly until sauce has just thickened.
Add the chicken back to the pan and coat with the mushroom sauce. Top with parsley and serve.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 248kcal | Carbohydrates: 11g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 269mg | Potassium: 738mg | Fiber: 2g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg