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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I LOVE Chicken Marsala and never thought I'd be able to have it at home until I found this oh-so-easy recipe!! Ingredients:
1/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour, divided |
3/4 teaspoon dried italian seasoning, divided |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves, about 2 1/4 lbs |
4 tablespoons butter or 4 tablespoons margarine, divided |
2 large shallots, chopped |
1 clove garlic, minced |
8 ounces assorted wild mushrooms (such as baby bellas, shitake, creminis or button mushrooms, sliced, about 4 cups) |
1/4 cup sun-dried tomato, chopped |
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
3/4 cup dry marsala wine |
12 ounces fettuccine |
1 tablespoon chopped parsley |
Directions:
1. 1- In bowl combine 1/4 cup flour, 1/4 tsp Italian seasoning, 1/4 tsp salt and pepper; reserve.
2. Place each chicken piece between 2 sheets of plastic wrap.
3. With flat side of meat mallet or heavy can covered with foil pound each piece to 1/2 thickness.
4. Coat both sides of each chicken piece with flour mixture.
5. 2- In large nonstick skillet over medium-high heat melt 1 TBSP butter.
6. Add 3 pieces chicken.
7. Cook, turning once, until lightly browned, about 3 minutes per side.
8. Remove from skillet; reserve.
9. Repeat with 1 TBSP butter and remaining chicken 3- In same skillet melt remaining butter.
10. Add shallots, garlic, remaining seasoning and salt; cook until shallots are just softened, about 1 minute.
11. Add mushrooms and tomatoes.
12. Cook, stirring occasionally, until mushrooms are softened and browned, 3-4 minutes 4- Stir remaining flour into broth; reserve.
13. To skillet add Marsala; cook 1 minute.
14. Stir in reserved broth mixture.
15. Increase heat to high; bring to boil.
16. Cook, stirring occasionally, until thickened and lightly coats back of spoon, about 1 minute.
17. 5- Reduce heat to medium low.
18. Add chicken, overlapping slightly as necessary.
19. Cover, cook until chicken is no longer pink in centers, 10-12 minutes.
20. Meanwhile, cook pasta according to package directions.
21. Drain; transfer to platter.
22. Top pasta with chicken and mushroom mixture; Sprinkle with parsley.
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