Marsala Chicken Breasts With Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup flour
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 12 ounces mushrooms, sliced button variety
• 2 tablespoons shallots, finely chopped
• 1 tablespoon dried porcini mushrooms, ground (can use other varieties depending on your taste or availability)
• 1/2 cup marsala wine
• 1/2 cup fat free chicken broth

Recipe

• 1 season chicken with 1/4 tsp each of salt and pepper.
• 2 dredge chicken in flour, shake off excess.
• 3 heat vegetable oil in large skillet over medium heat.
• 4 add chicken and cook, turning once after 6-8 minutes. should be lightly browned on both sides and barely firm when you press the centers of the chicken.
• 5 remove chicken from chicken and set aside.
• 6 in same skillet, heat butter over medium heat. add button mushrooms, stirring occasionally, cook about 6 minutes or until liquid evaporates.
• 7 stir in shallots and cook 2 minutes.
• 8 stir in ground porcini mushrooms and marsala wine. increase heat, boil for 1 minute. add chicken broth and return to boil.
• 9 add chicken breasts; turn to coat in sauce.
• 10 simmer until sauce thickens.
• 11 transfer to serving plates.
• 12 note: you can find dried mushrooms in the ethnic foods aisle in your grocery store. i have also found them in the produce department. once i couldn't find the dried porcini mushrooms so i bought a mix of dried mushrooms. then i put the dried mushrooms in my spice grinder to grind. i'm sure if you didn't have a spice grinder, you could use a clean coffee grinder or food processor.