Ingredients
Scale
- 12 oz. cremini mushrooms, sliced/rinsed/dried
- 2 tablespoons butter
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 1 teaspoon garlic powder
- ¼ cup flour
- 1–2 tablespoons olive oil
- 2 cups chicken broth
- ½ beef bouillon cube
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- 3/4 cup dry marsala wine
- 2 tablespoons butter
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1/8 teaspoon gravy master or kitchen bouquet
- Freshly Parsley, to garnish
Instructions
- Combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.
- Melt butter over medium-high heat and add mushrooms. Cook for 4-5 minutes, stirring occasionally. Set aside.
- Slice chicken in half lengthwise and pound to ½ inch thick. Pat dry.
- Season chicken with salt/pepper. Coat with garlic powder and flour mixture.
- Sear chicken in olive oil for 4-5 minutes per side until golden. Set aside.
- Deglaze pan with wine, scraping fond. Reduce wine by half over medium heat.
- Add butter, garlic, and shallots. Cook for 1 minute.
- Stir in flour and cook for 2 minutes until dark brown.
- Gradually add sauce mixture, stirring continuously. Simmer for 7-10 minutes.
- Return mushrooms and chicken to skillet. Heat through for 3-4 minutes.
- Garnish with parsley and serve.
Notes
- Use dry Marsala wine for best flavor.
- Pan-frying chicken first ensures a golden crust.
- Cook time may vary slightly based on skillet heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg