This recipe comes from Good Housekeeping Fast Weeknight Favorites
- 4 medium skinless boneless chicken breast halves (1 1/4 lbs)
- 1/2 t salt
- 1/8 t ground black pepper
- 1 T olive oil
- 10 oz sliced mushrooms
- 1 large shallot, finely chopped
- 1/2 C reduced-sodium chicken broth
- 1/2 C Marsala wine
- 2 T chopped fresh parsley
- Cut chicken into pieces (approximately 2 inches). Sprinkle with 1/4 t salt and pepper.
- In nonstick skillet, heat oil over medium heat until hot. Add chicken breasts and cook, turning once, until browned on both sides and chicken loses its pink color throughout (6-7 minutes). Transfer to platter; cover loosely with foil to keep warm.
- To same skillet, add mushrooms, shallot, and remaining 1/4 t salt. Cook, stirring frequently, until mushrooms are browned, 3 minutes. Add broth, wine, and any juices from platter; cook, stirring occasionally, until sauce is reduced by half* (about 4 minutes). Stir in parsley. To serve, spoon sauce over chicken. *if you want it thicker, you can add some corn starch mixed with water.
Serve with garlic mashed potatoes or over pasta or with rice.
220 calories
36g protein
4g carbs
5g fat
82mg cholesterol
470mg sodium
**if you have concerns about the cooking wine, just know that there is less alcohol in it than in vanilla (just sayin').
