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Description
Make this classic Italian restaurant favorite at home with thin-sliced chicken, fresh mushrooms, wine, minced garlic, onion and marjoram.
Ingredients
US|METRIC
6 SERVINGS
- 1/3 cup flour
- 1 tsp. salt
- 1 tsp. McCormick Garlic (Minced)
- 1 tsp. marjoram leaves (McCormick®)
- 1 tsp. McCormick Onions, Minced
- 1/2 tsp. mccormick black pepper, coarse ground
- 6 boneless skinless chicken breasts (thin-sliced, about 1 1/4 pounds)
- 3 Tbsp. butter (divided)
- 1 tsp. McCormick Basil Leaves
- 2 Tbsp. olive oil
- 8 oz. sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cup marsala wine
- 3/4 tsp. McCormick Parsley Flakes
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Directions
- Mix first 6 ingredients in shallow dish. Reserve 1 tablespoon flour mixture. Coat chicken with remaining flour mixture.
- Heat 2 tablespoons of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.
- Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tablespoon butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
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