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!).
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
How to Make It
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.
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.
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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