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Chicken Marsala

Prep time 12 mins
Bake time 35 mins
Yield 4
This easy chicken dinner, from All You reader Roberta Enoch, is sure to please; serve with potatoes or pasta to sop up the sauce (no gravy or marinara necessary!).

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves, sliced into 1-inch strips
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 8 ounces white mushrooms, sliced (about 3 cups)
  • 1/2 small onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup tomato sauce
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano

Nutrition Information

  • calories 380
  • fat 21 g
  • satfat 6 g
  • cholesterol 81 mg
  • fiber 1 g
  • protein 30 g
  • carbohydrate 12 g
  • sodium 465 mg

How to Make It

  1. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large skillet over medium-high heat. Working in batches, sprinkle chicken with salt and pepper, dredge in flour in a large bowl. Cook in a single layer, turning once, until golden, 5 to 6 minutes total. Remove to a plate; cover. Repeat with remaining chicken.

  2. Add remaining butter and oil to skillet. Saute mushrooms until browned, about 7 minutes. Transfer to a plate; cover. Reduce heat to medium. Add onion and garlic. Cook, stirring, until tender, about 5 minutes.

  3. Turn heat to high. Add wine. Cook until reduced by about 1/2, about 2 minutes. Add chicken, mushrooms, broth, tomato sauce and herbs. Stir. Bring to a boil, reduce heat to medium-low, partially cover and simmer until thickened, 10 to 15 minutes.

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