Season the chicken as desired. Reserve half the flour to use later in the recipe. Coat the chicken with the remaining flour (don't skip this step- the flour mixture becomes a velvety coating for the chicken).Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and cook for 3 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.Add the shallots, mushrooms and thyme to the skillet and cook for 5 minutes, stirring occasionally. Stir in the reserved flour.Add the wine and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet and cook until hot. Season to taste. Sprinkle with the parsley. Serve the chicken and sauce over the fettuccine.
2 tablespoons olive oil1.25 pounds thin-sliced skinless boneless chicken breast halves0.333 cup all-purpose flour0.25 cup minced shallot8 ounces sliced mushrooms (about 2 1/2 cups)2 teaspoons chopped fresh thyme leaves1 cup dry Marsala wine1 cup Swanson® Chicken Broth1 tablespoon chopped fresh parsley4 cups cooked fettuccine pasta (from about 8 ounces dry)
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