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


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; 17 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 133 mg cholesterol; 638 mg sodium. 831 mg potassium; 11 g carbohydrates; 1 g fiber; 2 g sugar; 39 g protein; 0 g trans fatty acid; 404 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 20 mg niacin equivalents; 1 mg vitamin b6; 33 mcg folate; 0 mcg vitamin b12; 21 mg calcium; 2 mg iron;

Reviews (3)

34 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 8
  • 1 star values: 3
Rating: 4 stars
Used frozen tenderloins & defrosted in microwave. Double amount of flour to cover 7 small pieces or 24 ounces. Followed rest of the directions plus added sage 1/4 tsp. Next time I will cut salt in half. Was very tasty served over egg noodles with a side of steamed spinach. Sharon
Rating: 2 stars
Not a lot of flavor depth to this at all. I cut the salt in half as I like to control the salt after the fact. I don't like the "gravy" affect at all and instead a reduced sauce. It just tasted like breaded chicken with gravy on it. Next time I'll adjust the recipe.. Don't add the coating mixture to the chicken stock. Add some garlic and oregano. Brown the mushrooms and add a bit of pancetta. Add more marsala and less chicken broth.
Rating: 1 stars
This recipe was terrible. The amount of thyme should have given warning signs. The taste wasn't there when you dredged the chicken but using the remainder of flour mixture with the chicken broth & Marsala Wine, way over the top taste of Thyme. Marsala sauce was a hands down in my house. That was thrown out.