Chicken with wild mushroom–marsala sauce
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Wild mushrooms give this classic chicken dish an elegant appearance which makes it a great option for serving company or for making a special family dinner. Marsala wine lends a tantalizing nutty flavor to the pan sauce which adds to its upscale flair. Pair this hearty chicken with roasted asparagus spears or haricot verts (tiny French green beans). Sautéed spinach with fresh garlic would also make an outstanding accompaniment. Halving the chicken breasts lengthwise helps to speed up the cooking which is another benefit if you’re short on time. If you are unable to find mushrooms already sliced and opt for whole shiitakes, be sure to remove the stems, which are very tough.
Ingredients
Uncooked skinless boneless chicken breast
20 oz
Table salt
½ tsp
Black pepper
¼ tsp
Olive oil
2 tsp
Oyster mushroom
12 oz
Table wine
⅓ cup(s)
Reduced sodium chicken broth
⅓ cup(s)
All-purpose flour
2 tsp
Garlic
2 clove(s)
Fresh thyme
2 tsp
Instructions
1
Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate.
2
Add the remaining 1 teaspoon oil to the same skillet, then add the mushrooms; cook over medium-high heat, stirring often, until the mushrooms are browned, about 4 minutes.
3
Whisk the Marsala, broth, and flour in a small bowl until blended. Pour into the skillet along with the garlic. Cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Return the chicken to the skillet, turn to coat with the sauce, and sprinkle with the thyme. Reduce the heat and simmer, covered, turning the chicken occasionally, until the chicken is cooked through, about 5 minutes. Yields 1 piece chicken and generous 1⁄3 cup sauce per serving.
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