Chicken and Mushroom Marsala

Recipe Courtesy of the Mushroom Council and
2011 Taste of Home Every Day, Every Way Recipe Contest Winner
Sheron Campbell, Gilbertsville, PA


Yield: 2


2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
4 teaspoons olive oil
1/2 pound sliced crimini mushrooms
3 tablespoons butter, divided
1 cup marsala wine
3/4 cup beef broth
4 teaspoons lemon juice
1 tablespoon sugar
1 garlic clove, minced
Minced fresh parsley


Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and shake to coat.

In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

In the same skillet, saute mushrooms in 2 tablespoons butter until tender. Add wine and broth, stirring to loosen browned bits from pan. Add the lemon juice, sugar and garlic. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter. Return chicken to skillet and heat through. Sprinkle with parsley.

Nutrition Facts: 1 chicken breast with 1/2 cup sauce equals 677 calories, 30 g fat (13 g saturated fat), 123 mg cholesterol, 834 mg sodium, 37 g carbohydrate, 2 g fiber, 34 g protein.



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