Directions

Preparation:

Sprinkle chicken breast with 1/4 teaspoon salt and 1/4 teaspoon pepper.

​

Put the flour on the pan. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes

​

Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted. Transfer to a platter and tent with foil to keep warm.

​

Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Pair With