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4 5-ounce skinless, boneless chicken breasts
1/4 cup flour
1 tsp oregano
Black pepper
1 tbsp olive oil
2 cups sliced cremini mushrooms
2 tbsp chopped parsley
3/4 cup marsala wine

Pound chicken breasts to a 1/4-inch thickness between two sheets of plastic wrap. Combine flour, oregano and black pepper on a plate or in a bowl. Dredge chicken breasts and set aside. Heat oil on medium heat in a large skillet. Sauté mushrooms until softened, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, cook chicken breasts for 6 minutes, turning once half way through. Remove and keep warm. Return mushrooms to skillet, add parsley and marsala wine. Reduce liquid by about half. Return chicken to skillet and cook for 1-2 minutes more.
Serve with seasonal vegetables.

Serves 4

Nutrition Facts (per serving)

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