- 4 boneless, skinless chicken breasts, cut into 8 thin fillets
- Fresh ground black pepper
- All-purpose flour (for coating – approximately 1/3 cup)
- 3 Tablespoons olive oil
- 1 yellow onion, chopped
- 2 to 3 cups sliced mushrooms (any type works. But I like Cremini mushrooms)
- 1 cup Marsala wine
- 1 cup chicken broth
- (Optional: 2 Tablespoons fresh parsley leaves, chopped)
Note: For an even quicker meal, substitute chicken tenders (that way you can skip the step of slicing the chicken), and buy pre-sliced mushrooms (they cost only a dollar or two more).
*Most grocery stores carry Marsala wine. But they don’t all stock it in the same area. My store has it next to Sherry. If you can’t find it, ask for it.
- Cover the chicken with plastic wrap. Using a meat tenderizer, pound the chicken into thin fillets.
- Season with salt and pepper.
- Place the flour on a large plate and dredge the chicken fillets in the flour.
- Heat olive oil in a large skillet (use one that has a lid) over high heat. Place chicken in the pan (you’ll need to do this in batches), and brown quickly on both sides (don’t worry about cooking the chicken through). Remove chicken onto a plate and cover with aluminum foil.
- Reduce the heat to medium, and add onions.
- Cook for a few minutes
- Add mushrooms, season the mushrooms with a little salt. Cook mushrooms for a few minutes, stirring occasionally.
- Add wine and bring sauce to a boil.
- Pour in chicken broth and ¼ teaspoon of salt.
- Add the chicken back into the pan, reduce the heat to low, cover, and simmer for about 10 minutes.
- Uncover, turn heat back up to medium heat. Simmer for about 10 more minutes, or until the sauce has reduced a bit. If using, sprinkle with fresh parsley.
- Note: If you prefer a thicker sauce, in a small bowl combine 2 Tablespoons sauce with 2 Tablespoons all purpose flour. Whisk sauce with a fork until smooth and lump free (add more sauce if needed). Pour mixture back into the pan, gently mix, and cook for an additional 5 minutes.