Chicken Mushroom Marsala
You know those recipes that are so quick and easy but COMPLETELY satisfying!! This Garlic Brussels Sprouts Pasta is exactly that!
Servings: 4 people
Ingredients
- 4 chicken breasts sliced in half to create 4 thin pieces of chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- Kosher salt and freshly cracked black pepper
- ½ teaspoon Herbs de Provence
- 2 tablespoons all purpose flour
- 1 cup sliced wild mushrooms
- 1 shallot roughly chopped
- ¼ cup French Red Wine
- ¼ cup Chicken Stock
- Fresh herbs for seasoning
Instructions
- Heat the olive oil and butter in a sauté pan.
- Season the chicken with salt, pepper, Herbs de Provence and lightly dust with flour.
- Sear the chicken in the olive oil butter mixture for 2-3 minutes on each side until fully cooked. Remove to a plate and set aside.
- Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the French Red wine and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.
- Return the chicken back into the pan and serve immediately.
- Scatter the top with fresh herbs
Notes
Use a very sharp knife to carefully split the chicken open in half the long way - to butterfly it into a single large, thin piece of chicken.
Nutrition
Calories: 356kcal | Carbohydrates: 6g | Protein: 50g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 309mg | Potassium: 974mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg