Recipe Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 4 tbsp all-purpose flour, divided
- 1/2 tsp Kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 8 oz (3 cups) mushrooms, sliced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 1 cup Daisy® French Onion Dip
Recipe Directions
- Cut chicken into cutlets and pound to ¼-inch thickness.
- Place 3 tablespoons flour, salt, and pepper in a zip-top bag. Add chicken, seal tightly, shake to coat evenly and set aside.
- Heat olive oil and 2 tablespoons butter in large skillet over medium-high heat.
- Place chicken in skillet, shaking off any excess flour. Cook, turning once, until golden and barely cooked through (about 5-6 minutes). Transfer to a plate and set aside.
- Melt remaining 2 tablespoons butter in same skillet. Add mushrooms. Cook while stirring frequently, until brown (about 3-4 minutes).
- Add 1 tablespoon flour and cook for 1-2 minutes.
- Add broth, Marsala, and heavy cream. Scrape any brown bits from the pan into liquid. Bring to a boil. Reduce heat to medium and gently boil, uncovered, until sauce is reduced by about half, slightly thickened, and darkened in color (10-15 minutes). Sauce will be thin.
- Turn off heat. Remove 1 cup sauce and add it to a small mixing bowl. Slowly whisk in French Onion Dip. Slowly stir back into sauce in skillet.
- Add chicken with any accumulated juices. Turn heat to low, cover, and simmer until chicken is warm and sauce thickens (about 2-3 minutes). Garnish as desired and serve immediately.
