Chicken Marsala

Units Scale

1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (1–1/2 pounds total), pounded to 1/4-inch thickness
2 tablespoons butter
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Marsala wine

Cook Mode Prevent your screen from going dark

Place the flour in a shallow dish. Add the chicken and coat evenly. Set aside.
In a large skillet, heat the butter and oil over medium heat. Cook the chicken in batches for 3 to 4 minutes per side, or until golden and no pink remains. Remove the cooked chicken to a platter and keep warm.
Add the mushrooms to the skillet; sprinkle with salt and pepper, and sauté for 3 to 5 minutes, or until tender. Return the chicken to the skillet, add the wine, and reduce the heat to low.
Cook for 3 to 5 minutes, or until the sauce thickens and the chicken is heated through. Serve immediately.