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Chicken and Shrimp Marsala

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Ingredients

  • 1/4 c. butter
  • 1/4 c. chopped green onions or shallots
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 6 chicken breast halves skinned and boned
  • 1/3 c. flour
  • 1 (8 oz.) can tomato sauce
  • 1/4 c. marsala wine
  • 1 tsp. dried basil
  • 2 t. chopped fresh parsley
  • 2 T. butter
  • 2 c. fresh shrimp

Details

Preparation

Step 1

In a large skillet over medium heat, melt butter and sauté onions and garlic - about 3 minutes. With a slotted spoon, remove mixture to a small bowl and set aside.

Salt and pepper chicken breast and lightly dust with flour. In butter remaining in skillet, brown chicken over medium-high heat until golden on all sides. Remove from skillet and arrange pieces in a baking dish. Chicken can be refrigerated at this time if desired.

Preheat oven to 325. Deglaze skillet by adding tomato sauce, wine, basil, parsley, and reserved onion mixture. Bring to a boil and remove from heat. Spoon sauce over chicken and cover with foil. Bake for 25-35 minutes or until juices run clear when pierced with a fork. Bake 15-20 minutes longer if chicken was refrigerated.

While chicken is baking, heat 2 T. butter in a skillet and add shrimp. Saute over low heat for 2-3 minutes or until heated through. Sprinkle shrimp over chicken and garnish with the parsley.

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