Chicken Marsala

2 tbsp vegetable oil
4 Springer Mountain boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp ground black pepper
1 (8-oz) package sliced baby bella mushrooms
1/2 tsp minced garlic
1 cup chicken broth
1/4 cup Marsala wine
1 1/2 tbsp fresh ground whole wheat flour
1 tbsp butter, softened
2 fresh thyme springs

In large nonstick skillet, heat oil over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add chicken to skillet; cook for 2 minutes on each side, or until lightly browned. Remove chicken from skillet. Add mushrooms and garlic to skillet; cook for 2 minutes, or until mushrooms begin to soften. Stir in chicken broth and wine.

In small bowl, stir together flour and butter. Add flour mixture to skillet, whisking until smooth. Add chicken and thyme to pan. Cover and cook over medium-low heat for 8 to 10 mintues, or until chicken is done. Discard herb sprigs before serving.

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