Rating: 3.67 stars
3 Ratings
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  • 4 star values: 2
  • 3 star values: 1
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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.

Adam Dolge
Source: EatingWell Magazine, January/February 2019

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Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 26.7g; carbohydrates 15.7g; dietary fiber 2.3g; sugars 5.6g; fat 15g; saturated fat 3.1g; cholesterol 66.5mg; vitamin a iu 71.4IU; vitamin c 1.8mg; folate 39.8mcg; calcium 32.5mg; iron 1.6mg; magnesium 44.2mg; potassium 698.6mg; sodium 262.5mg.
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