This fabulous recipe comes from the none other Better Homes and Gardens cookbook. I’m just nuts over this sauce!
- 1/4 cup all-purpose flour
- 1/2 tsp dried thyme, crushed
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 skinless, boneless chicken breast halves
- 1 cup chicken broth
- 1/2 cup dry Marsala
- 3 tbsp butter
- 1 tbsp olive oil
- 2 cups sliced fresh button or cremini mushrooms
- 2 tbsp finely chopped shallot
- Hot cooked pasta (optional)
- Snipped fresh Italian parsley
- In a shallow dish, stir together flour, thyme, salt, and pepper; set aside. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Coat chicken pieces with flour mixture; shake off excess.
- In a small bowl whisk together any remaining flour mixture, the broth, and Marsala; set aside.
- In a large skillet, cook chicken in 1 tablespoon of the butter and the olive oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm.
- Add mushrooms and shallot to skillet; cook for 6 to 8 minutes until tender. Remove skillet from heat. Carefully add Marsala mixture to skillet. Return to heat. Cook and stir until slightly thickened and bubbly. Whisk in the remaining 2 tablespoons butter until incorporated. If desired, serve over pasta. Spoon mushroom sauce over chicken. Sprinkle with parsley.