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Ingredients
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- 4 chicken breasts
- Salt and pepper to taste
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp olive oil
- 3 small shallots, chopped
- 1 cup (100 g) chestnut mushrooms, sliced
- 1 tbsp flour (for sauce thickening)
- 1/2 cup (125 ml) Marsala wine
- 1 cup (250 ml) chicken stock
- Fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Pound chicken breasts to 1/2 inch thickness.
- Season chicken with salt and pepper, then coat with flour.
- Heat olive oil in a large skillet and cook chicken for 5 minutes on each side until golden.
- Remove chicken and set aside.
- Sauté shallots in the same skillet for 2-3 minutes.
- Add sliced mushrooms and cook for 5 minutes.
- Stir in flour, then add Marsala wine and chicken stock.
- Return chicken to the skillet and simmer until heated through and sauce thickens.
Notes
Use high-quality Marsala wine for the best flavor.
Ensure chicken is pounded evenly for uniform cooking.
Monitor sauce thickness to keep it velvety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 500
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 36
- Cholesterol: 100