Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup flour
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (5 oz each)
- 1/2 cup Marsala wine
- 1/2 cup chicken stock (skim fat from top)
- 1/2 cup chicken stock (skim fat from top)
- 1 tablespoon chopped fresh parsley
- Fresh lemon juice, from ½ lemon
- 1/2 cup sliced mushrooms
Ingredients
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Instructions
- Mix together black pepper, salt, and flour. Coat chicken breasts with seasoned flour.
- In a large skillet, heat the olive oil. Place chicken breasts in the skillet and brown on both sides. Then remove chicken from skillet and set aside.
- To the skillet, add wine and stir until the wine is heated. Add lemon juice, chicken stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes, until the sauce is partially reduced.
- Return the browned chicken breasts to the skillet. Spoon the sauce over the chicken, then cover and cook for about 5-10 minutes or until chicken is done.
- Serve sauce over chicken. Garnish with chopped parsley.
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