Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
278 Calories
Recipe Instructions
Step 1
Mix flour, salt, pepper, and oregano together in a shallow dish or bowl. Coat chicken pieces in flour mixture, shaking off excess.
Step 2
Melt butter over medium heat in a large skillet; pan-fry chicken in butter until lightly brown, 3 to 4 minutes. Turn over chicken and add mushrooms. Pour Marsala wine, red wine, and sherry into the skillet. Cover skillet and simmer, turning once, until chicken is no longer pink and juices run clear, about 10 minutes.
Ingredients
4 tablespoons butter
¼ teaspoon ground black pepper
½ teaspoon dried oregano
¼ cup chicken broth
2 tablespoons red wine
¼ cup all-purpose flour for coating
1 cup sliced mushrooms
2 tablespoons Marsala wine
4 skinless, boneless chicken breast halves, pounded 1/4-inch thick
