Chicken breasts are dredged in flour and sautéed with onion, mushrooms, garlic, marsala wine and Swanson® Unsalted Chicken Broth to make this favorite Italian dish that is full of flavor, not salt.
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|all-purpose flour||13.25 oz.||3 cups|
|black pepper||0.5 oz.||2 tbsp.|
|boneless, skinless chicken breast||8|
|olive oil||3.75 oz.||0 1/2 cups|
|butter||0.5 lb.||1 cups|
|onion||1 lb.||2 3/4 cups|
|mushrooms||2 lb.||13 cups|
|garlic||1.125 oz.||4 tbsp.|
|dry Marsala wine||20 oz.||2 1/2 cups|
|cornstarch||4.5 oz.||1 cups|
|water||8 oz.||1 cups|
|1. In a large mixing bowl, combine flour and black pepper. Mix well.
|2. Cover the chicken pieces inthe flour mixture, and let sit.
3. In a hot sauté pan, heat vegetable oil and butter until foaming.
4. Add in the chicken and sauté on both sides. Remove from pan when cooked.
|5. Add to the pan onions, mushrooms and garlic, and sauté for 3 minutes.|
|6. Add wine and stock. Simmer for 5 minutes.|
|7. Mix cornstarch and water in a measuring cup.
8. Add the cornstarch mixture into the sauce and cook for 5 minutes.
9. Add the chicken back in and heat and serve.
CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.
CCP: Hold at 140°F. or higher.
10. To serve- plate one chicken breast with sauce.