Ingredients
- 4 (¼-pound) thin-sliced chicken breast cutlets
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 2 tsp olive oil
- 2 cups sliced fresh mushrooms
- 2 tsp all purpose flour
- ¼ cup marsala wine
- ¼ cup reduced sodium chicken broth
Make it step by step
- Sprinkle the chicken with the salt and pepper.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook until cooked through, about 3 mins on each side.
- Transfer the chicken to a platter and keep warm.
- Add the mushrooms to the skillet and cook, stirring frequently, until browned, about 3 mins.
- Sprinkle the mushrooms with the flour, stirring to blend.
- Add the marsala and broth; bring to a boil.
- Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
- Spoon the sauce over the chicken.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.