Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1/2 cup all-purpose flour
- 3/4 cup Marsala wine (substitute with white grape juice for alcohol-free)
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
Instructions
- Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder.
- Dredge chicken in flour, shaking off excess.
- Heat olive oil and butter in a skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté mushrooms until softened.
- Add Marsala wine (or substitute), chicken broth, and thyme. Simmer for 5 minutes.
- Return chicken to the skillet and cook for another 2-3 minutes until sauce thickens.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use white grape juice instead of Marsala wine for an alcohol-free version.
- For extra flavor, add a splash of balsamic vinegar.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg