Chicken and Mushroom Marsala

Crispy Panko Green Beans and Mashed Potatoes
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Wine Recommendation

Imagery Chardonnay

Ingredients

  • 1½ lb boneless, skinless chicken breasts, halved crosswise
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup all purpose flour
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 (8-oz) pkg sliced mushrooms
  • 1 shallot, thinly sliced
  • ¾ cup Marsala wine
  • ¾ cup less sodium chicken broth
  • 6 slices mozzarella cheese

Instructions

  1. Pound chicken to ½-inch thickness between plastic wrap using a meat mallet. Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
  2. 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.
  3. Melt butter in skillet; add mushrooms and shallot. Cook, stirring occasionally, 7 to 8 minutes or until tender. Stir in wine and broth; bring to a boil.
  4. 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 (12-oz) pkg frozen green beans
  • ½ tsp salt
  • ½ tsp pepper
  • 1 (32-oz) carton refrigerated mashed potatoes

Side Dish Instructions

  1. Cook breadcrumbs 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.
  2. Sauté green beans in 1 Tbsp hot oil in skillet 5 to 7 minutes or until crisp-tender. Toss together beans, breadcrumbs mixture, salt, and pepper.
  3. Cook potatoes according to package directions.

Nutritional Information

Main Side Total
Servings 6 6
Calories
343
274
617
Fat (g) 16 14 30
Sat. Fat (g) 7 4 11
Protein (g) 34 5 39
Carb (g) 11 32 43
Fiber (g) 1 3 4
Sodium (mg) 501 736 1237
T. Sugs (g) 2 4 6
A. Sugs (g) 0 0 0

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