For the best flavor in this classic one-pan chicken dinner recipe use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes. Source: EatingWell Magazine, January/February 2019

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Ingredients

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Directions

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  • Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.

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  • Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.

  • Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining 1/8 teaspoon salt.

  • Add onion, thyme and the remaining 1/4 teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.

Nutrition Facts

333 calories; 15 g total fat; 3.1 g saturated fat; 66 mg cholesterol; 262 mg sodium. 699 mg potassium; 15.7 g carbohydrates; 2.3 g fiber; 6 g sugar; 26.7 g protein; 71 IU vitamin a iu; 2 mg vitamin c; 40 mcg folate; 32 mg calcium; 2 mg iron; 44 mg magnesium;

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