Chicken Marsala

Ingredients

4 boneless Chicken Breasts
3 tbsp Flour
50g Sliced Cremini Mushrooms
1 large Shallot
1 clove Garlic
1/2 cup Chicken Broth
1/2 cup Marsala Wine

Instructions

  1. Using the flat side of a meat mallet, pound the chicken breasts to 1,5 cm thick. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Lightly coat the chicken breasts with flour. Heat 1 tbsp olive oil and cook chicken until golden brown or 4-5 minutes.
  2. While the chicken is cooking, finely chop the shallot and garlic.
  3. Add 1 tbsp olive oil. Cooked the sliced cremini mushrooms, tossing occasionally for 5 minutes. Add the chopped shallot and garlic. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes.
  4. Add the low-sodium chicken broth and Marsala wine to the shallot and garlic, along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with fresh parsley. Serve with sauteed spinach.