The Pioneer Woman Tasty Kitchen
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Chicken With Baby Bella Mushrooms and Marsala Sauce

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Savory and hearty baby bella mushroom sauce tops tender chicken breasts.

Ingredients

  • 4  Chicken Cutlets
  • 1 cup Flour For Dredging, Plus 2 Teaspoons, Divided Use
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 pint Baby Bella Mushrooms, Sliced
  • 1 clove Garlic, Minced
  • ¾ cups Marsala Wine
  • ¼ cups Chicken Stock
  • ½ teaspoons Brown Sugar
  • 1 teaspoon Chopped Fresh Thyme
  • 1 Tablespoon Chopped Fresh Parsley
  • Salt And Pepper, to taste

Preparation

Pound chicken cutlets until thin. Dredge chicken lightly on both sides with flour.

In a large skillet melt butter and olive oil over medium heat. Add chicken to skillet and cook through, 4 minutes on each side. Then remove chicken to a serving platter.

In the same skillet, saute mushrooms and garlic over medium heat until browned, about 10 minutes. Remove mushrooms from the pan with a slotted spoon and set aside.

Using the same pan, whisk in the 2 teaspoons of flour, the Marsala, chicken stock, brown sugar, thyme, parsley, salt and pepper. Heat the mixture over medium heat until combined. Then return chicken and mushrooms to pan cover and cook on low another 5 minutes. Until heated through.

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2 Reviews

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hollisbella on 8.24.2011

Loved it!

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cooks4fun on 8.21.2011

Made this tonight and it was really good. Hubby asked me to please hang on to this recipe! My only complaint is that there was not nearly enough sauce to put on my mashed potatoes. I used half the chicken for just the two of us, but made the full amount of sauce. I would probably double that next time. Thanks for a great recipe! :)

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