Chicken Marsala

Name: Chicken Marsala
Ingredients: 6 tablespoons all-purpose flour; 1 teaspoon salt; 14 teaspoon fresh ground black pepper; 2 (5 ounce) boneless skinless chicken breast halves; 1 12 tablespoons olive oil; 2 tablespoons unsalted butter; 5 ounces white button mushrooms, sliced; 1 cup sweet marsala wine; 1 clove garlic, minced; 1 12 tablespoons freshly squeezed lemon juice (juice of 1/2 lemon); 1 tablespoon unsalted butter; 1 tablespoon fresh parsley, finely chopped,divided

12 ingredients

4 steps

Ingredients

6 tablespoons all-purpose flour
1 teaspoon salt
14 teaspoon fresh ground black pepper
2 (5 ounce) boneless skinless chicken breast halves
1 12 tablespoons olive oil
2 tablespoons unsalted butter
5 ounces white button mushrooms, sliced
1 cup sweet marsala wine
1 clove garlic, minced
1 12 tablespoons freshly squeezed lemon juice (juice of 1/2 lemon)
1 tablespoon unsalted butter
1 tablespoon fresh parsley, finely chopped,divided

Directions

1

In a shallow dish, mix flour, salt and pepper; set aside; heat a skillet over medium-high heat until very hot; butterfly each chicken breast; dredge lightly in flour and set aside.
2

Add oil to skillet and when hot, saute chicken until lightly browned and cooked through, about 3 minutes on each side; set aside and keep warm.
3

Add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated.
4

Carefully add wine to skillet and stir, scraping browned bits up; add garlic, lemon juice, butter and 2 tsp parsley; cook until reduced and slightly thickened, about 2 minutes; adjust seasoning and pour over chicken; sprinkle with remaining parsley and serve immediately.