Easy One Pan Chicken Marsala

PREP TIME5 minutes

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COOK TIME20 minutes

ADDITIONAL TIME5 minutes

TOTAL TIME5 minutes

Ingredients:

• 4 (4 oz.) skinless, boneless thinly sliced chicken breasts

• 2 Tbsp Land O’ Lakes light butter made with canola oil, divided

• 1/4 cup all purpose flour, you can use gluten free if needed

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

• 8 oz. mushrooms, sliced

• 2 garlic cloves, minced

• 1/2 cup Marsala cooking wine

• 1/2 cup low sodium chicken broth

• 1 Tbsp cornstarch

• 1/2 cup fat free half and half

• 1 tbsp fresh thyme, finely chopped

• 1 tbsp fresh parsley, finely chopped

Instructions:

1. In a shallow bowl combine flour, salt, and black pepper. Stir until well incorporated.

2. Dredge each chicken breast with the seasoned flour mixture. Repeat until all four chicken breasts are coated.

3. In a large skillet melt one tablespoon of butter in the pan

4. Place the flour-dusted chicken in the skillet, shaking off any excess flour.

5. Cook chicken until the chicken is golden, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.

6. Add remaining tablespoon of light butter to the same skillet and add mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

7. Add garlic and cook for 1 to 2 minutes more. Add chicken broth, Marsala, fat free half and half, thyme, parsley, and 1 Tbsp cornstarch.

8. Using a rubber spatula to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darker in color, about 10 to 15 minutes.

9. Add the chicken back to the pan. Reduce the heat and cover. Simmer for 5 minutes or until chicken is warmed through and the sauce thickens.

10. Garnish with fresh thyme, parsley or rosemary.

11. Store leftovers in an airtight container in the fridge for 5-7 days.