Chicken Marsala

Photo by Joyce F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tsp canola oil

  • 3/4

    pound skinless boneless chicken breasts, cut into strips

  • 4

    shallots, chopped

  • 1

    tbs all-purpose flour

  • 1/2

    cup low-sodium chicken broth

  • 1/4

    cup dry Marsala wine

  • 1

    cup seedless green grapes, halved

  • 1/4

    cup minced parsley

  • 1/4

    tsp freshly ground black pepper

  • 4

    cups hot cooked brown rice

Directions

1. In a large nonstick skillet, heat oil. Add chicken and cook, turning as needed, until lightly browned (5-6 minutes), transfer to plate. 2. Spray same skillet with nonstick cooking spray; add shallots and cook, stirring until softened, about 5 minutes. Add flour; cook, stirring until flour coats shallots (about 1 minute). Gradually stir in broth and wine; stir constantly until mixture thickens and boils (about 2 minutes). 3. Stir in chicken, grapes, parsley and pepper; bring to a boil. Reduce heat and simmer, covered, until cooked through (about 5 minutes). Serve rice topped with chicken mixture.

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