Chicken Marsala

Ingredients

• Chicken breast

  raw, skinless

  1 full breast (both fillets) or 236g

• Salt

  table

  ½ tsp or 3g

• Garlic powder

  1 tbsp or 10g

• Olive oil

  4 tbsp or 54g

• Oyster mushrooms

  raw

  1 cup sliced or 86g

• All-purpose flour

  white, unenriched

  2 tbsp or 16g

• Cooking Wine

  Marsala - Wegmans

  2 oz or 57g

• Chicken broth

  canned, reduced sodium

  1 ¾ cup or 420g

Directions

1. Sprinkle chicken with salt and garlic powder. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 5 minutes. Let cook until no linger pink and juices run clear. Transfer chicken to a bowl and cover with foil to keep warm.
2. Add mushrooms and 3 Tbsp oil to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend.
3. Add the chicken (including any juices), Marsala and broth; stir: bring to a boil. Let the mixture simmer on low until it is slightly thickened, about 5 minutes.
4. Allow to cool until sauce is the appropriate consistency then serve over pasta.