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Created by the Genie — AI-generated, review before relying on it
Tender chicken breasts and sautéed mushrooms in a rich marsala wine sauce. A restaurant-favorite dinner that's simple enough for any night of the week.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Season the chicken breasts with salt and black pepper, then dredge in the flour, shaking off the excess.
Step 2
Heat the olive oil and half of the butter in a large skillet over medium-high heat.
Step 3
Cook the chicken for 3 to 4 minutes per side, until golden and an instant-read thermometer reads 165°F with no pink remaining, then remove and set aside.
Step 4
Add the remaining butter to the skillet and cook the mushrooms until browned, about 6 minutes.
Step 5
Pour in the marsala wine and simmer for 2 minutes to cook off the alcohol.
Step 6
Add the chicken broth and simmer for 5 minutes, until the sauce is slightly thickened.
Step 7
Return the chicken to the skillet and spoon the sauce over the top.
Step 8
Simmer for 2 more minutes to warm through, then serve.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
