Rating: 3.5 stars
31 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 2

A seasoned flour coating makes the exterior of these boneless chicken breasts nice and crispy. Top with our easy pan sauce for a quick and easy dinner.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • In a shallow dish stir together flour, thyme, salt, and pepper; set aside. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Dip chicken pieces into flour mixture, turning to coat.

  • In a small bowl whisk together any remaining flour mixture, the broth, and Marsala; set aside.

  • In an extra-large skillet heat 1 tablespoon of the butter and the oil over medium-high heat. Add chicken; cook for 4 to 6 minutes or until no longer pink, turning once. Transfer chicken to a serving platter; cover and keep warm.

  • For sauce, add mushrooms and shallot to skillet; cook for 6 to 8 minutes or until tender, stirring occasionally. Carefully add Marsala mixture. Cook and stir until slightly thickened and bubbly. Whisk in the remaining 2 tablespoons butter until incorporated. To serve, spoon sauce over chicken and, if desired, pasta. Sprinkle with parsley.

Nutrition Facts

381 calories; fat 17g; cholesterol 133mg; saturated fat 7g; carbohydrates 11g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 39g; vitamin a 404.4IU; vitamin c 4.8mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 20mg; vitamin b6 1.3mg; folate 32.7mcg; vitamin b12 0.4mcg; sodium 638mg; potassium 831mg; calcium 21mg; iron 1.6mg.