Ingredients
Scale
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
- 3 tablespoons all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Season the chicken breasts with salt and pepper, dredge in flour.
- Sauté mushrooms in olive oil until golden, then remove from pan.
- Melt butter, cook chicken until golden and done, then keep warm.
- Sauté shallots and garlic in remaining butter.
- Deglaze with chicken broth and Marsala wine, simmer, then stir in cream and thyme.
- Return chicken and mushrooms to sauce, garnish with parsley, and serve.
Notes
Pound chicken breasts to even thickness for uniform cooking.
Feel free to mix different mushroom varieties for unique flavors.
This dish can be prepped ahead and gently reheated for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 45
- Cholesterol: 150