Ingredients:
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 oz mushrooms, sliced
1/2 onion, finely chopped
3/4 cup Marsala wine
1/2 cup chicken broth
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Directions:
Coat the chicken: In a shallow bowl, mix the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture until well coated.
Sauté the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes until golden brown. Remove the chicken from the skillet and set aside.
Cook the vegetables: In the same skillet, add the onions and mushrooms. Cook for about 5 minutes until the mushrooms are tender and the onions are translucent.
Add the wine and broth: Pour in the Marsala wine and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 5-7 minutes to reduce slightly.
Combine chicken and sauce: Return the chicken to the skillet and cook for another 5 minutes, allowing the sauce to thicken and the flavors to meld. Stir in the butter to add richness.
Garnish and serve: Sprinkle with fresh parsley and serve hot over pasta, rice, or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
