Cheesy Chicken Marsala
Angel Hair Pasta and Roasted Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 Tbsp butter
- 2 Tbsp olive oil
- ¾ cup Marsala wine (or use broth)
- ¾ cup chicken broth
- 6 slices mozzarella cheese
Instructions
- Halve chicken crosswise and pound 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.
- Melt butter with oil in a large skillet over medium-high heat. Cook chicken, in 2 batches, 2 to 3 minutes per side or until browned. Return all chicken to skillet.
- Stir in wine and broth; bring to a boil; 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.
