- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- 1½ pounds boneless, skinless chicken breasts
- 1⁄3 cup all-purpose flour
- ½ teaspoon poultry seasoning or Italian seasoning
- ½ teaspoon kosher salt 2 tablespoons olive oil
- 8 ounces button or cremini mushrooms, sliced
- 1 tablespoon minced garlic 1 cup Marsala wine
- 1 teaspoon cornstarch
- 1 cup whole grape tomatoes
- 2 tablespoons fresh flat-leaf parsley
1. Cut the chicken breasts in half horizontally and open like a book to make them ½ inch thick. Cut into 8 serving-size pieces. In a large zip-top bag, combine the ﬂour, poultry seasoning, and salt and add the chicken. Close the top and use your hands to thoroughly coat the chicken with the ﬂour mixture.
2. In a large, deep skillet, heat 1 tablespoon of the olive oil over medium-high heat and sauté the chicken until just golden brown, about 3 minutes on each side. Remove the chicken from the pan and side aside on a plate.
3. In the same pan, heat the remaining olive oil. Add the mushrooms and garlic and cook, stirring often, for 6–8 minutes until beginning to brown. Add the Marsala wine and stir until about half of the liquid has evaporated, 4–5 minutes. Mix the cornstarch with 1 tablespoon of water and add to the pan, stirring until well mixed.
4. Chope 1 tablespoon of the parsley.
5. Return the chicken to the pan, top with the tomatoes and the chopped parsley, and simmer for 3–4 minutes, stirring occasionally. Garnish with the remaining parsley and serve.