Season chicken with salt and pepper
Dredge in flour, shake off excess
Heat oil in a large skillett over medium heat. Add chicken and
cook, turning once, 6 to 8 minutes until lightly browned on both
sides and barely firm when pressed in centers. Transfer to a
plate; cover to keep warm.
Melt butter in same skillet over medium heat. Add mushrooms
and stirring occasionally, cook 6 minutes or until sot. Stir in shallots; cook 2 min.
or until soft. Stir in ground mushrooms, then Marsala. Increase heat, bring to a boil
and boil 30 seconds. Add broth; return to a boil
Add chicken; turn to coat. Reduce heat; simmer until sauce
thickens. Season with remaining salt and pepper
Originally Submitted
9/7/2015
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