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Peppered Chicken in Marsala Sauce

Makes: 6 servings
Prep 20 mins Bake 425°F 35 mins
Peppered Chicken in Marsala Sauce
  • 6  chicken breast halves (about 3 1/2 pounds total)
  • 2  teaspoons  olive oil or cooking oil
  • 1  teaspoon  coarsely ground black pepper
  • 1/4  teaspoon  salt
  • 2  cups  sliced fresh mushrooms
  • 2  tablespoons  butter
  • 3  tablespoons  all-purpose flour
  • 1/4  teaspoon  salt
  • 1 1/4  cups  reduced-sodium chicken broth
  • 1/4  cup  dry Marsala
  •  Coarsely ground black pepper (optional)

1. Preheat oven to 425 degrees F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170 degrees F).

2. Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Pass sauce with chicken. If desired, sprinkle with additional pepper.

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