Chicken Marsala Recipe for HCG Phase 3
- 2 Tbsp olive oil
- 24 oz mushrooms, sliced
- 4 chicken breasts
- ¾ dry Marsala wine
- 8 oz chicken broth
- salt and pepper to taste
Flatten chicken breasts, and season with salt and pepper.
Heat oil in a large skillet over medium-high until hot.
Add chicken breasts, and cook until golden brown on both sides. (About 3 minutes on each side).
Transfer to a plate, and set aside.
Add the other tablespoon or oil in the pan, and toss in mushrooms.
Cook and stir frequently until mushrooms are golden brown around the edges.
Add the Marsala wine and and bring to a boil, scraping to remove any browned bits on the bottom of the pan.
When the wine has reduced by half, add the chicken stock, and cook for 3 minutes or until the sauce has slightly thickened.
Lower the heat to medium and return the chicken breasts to the pan.
Continue cooking to cooked until chicken is cooked through completely and the sauce has thickened. (About 5-6 minutes).
Season with salt and pepper to taste.
*Optional- Garnish with chopped parsley.