Chicken and Mushroom Marsala
Crispy Panko Green Beans and Mashed Potatoes
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- ½ cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 shallot, thinly sliced
- 1 (8-oz) pkg whole mushrooms, sliced
- ¾ cup Marsala wine (or use broth)
- ¾ cup chicken broth
- 6 slices mozzarella cheese
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper; dredge in flour, shaking off excess.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Remove from skillet.
- Melt butter in skillet; add shallot and mushrooms. Cook, stirring occasionally, 7 to 8 minutes or until tender. Stir in wine and broth; bring to a boil.
- Return chicken to skillet; reduce heat, and simmer 3 to 4 minutes or until sauce is thickened and chicken is done. Top chicken with cheese; cover and let stand until melted.
Side Dish Ingredients
- ¾ cup panko breadcrumbs
- 3 Tbsp olive oil, divided
- 1 lb green beans, trimmed
- 1 (8-oz) pkg mashed potatoes
Side Dish Instructions
- Cook panko in 2 Tbsp hot oil in a large nonstick skillet over medium heat 5 minutes or until browned and crisp, stirring often. Remove from skillet.
- Sauté green beans in 1 Tbsp hot oil in skillet 5 to 7 minutes or until crisp-tender. Toss together beans and panko mixture. Season with salt and pepper to taste.
- Cook potatoes according to package directions.
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