Chicken Marsala

Chicken Marsala

Chicken Marsala
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings
  • Chicken with mushroom and wine sauce, ladled over steaming linguine. A quick and satisfying entrée!

Ingredients

  • 4 boneless skinless chicken breasts (about 1 pound/500 g)
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper
  • 3 tbsp olive oil, pure OR olive canola blend
  • 1 cup sliced fresh mushrooms
  • 2 tsp corn starch
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1/2 tsp Sweet Leaf Basil
  • 1/2 tsp Onion Powder
  • Cooked linguine (optional)

Directions

  1. Pound chicken pieces to ¼-inch thickness (place between 2 sheets of waxed paper).

  2. Combine flour, salt, garlic powder and pepper in a large bowl.
  3. Add chicken; coat with flour mixture.
  4. Heat 2 tablespoons oil in large skillet over medium-high heat.
  5. Cook chicken 8 to 10 minutes, or until done, turning once.
  6. Remove from pan.
  7. Add 1 tablespoon oil and mushrooms to skillet.
  8. Sauté 2 to 3 minutes.
  9. Mix corn starch, wine, chicken broth, basil and onion powder until well blended; add to mushrooms.
  10. Simmer, uncovered, 2 minutes or until thickened.
  11. Serve chicken and sauce over linguine, if desired.