Chicken Marsala

Savor a classic Italian chicken dish made with a classic dry Italian wine. Marsala is an amber-colored wine from Sicily, with a flavor similar to, but richer than, sherry. Marsala can be dry or sweet. Dry marsala is used for savory dishes, and sweet marsala is used mainly in desserts.

Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 4

    boneless skinless chicken breasts (about 1 1/4 lb)

  • 1

    cup all-purpose flour

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/4

    cup extra virgin olive oil

  • 2

    tablespoons olive or vegetable oil

  • 2

    cloves garlic, finely chopped

  • 1

    cup sliced fresh mushrooms (8 oz)

  • 1/4

    cup chopped fresh parsley

  • 2

    tablespoons butter

  • 1/2

    cup sweet Marsala wine

  • 1/2

    cup unsalted chicken broth

  • Hot cooked pasta, if desired

Directions

1) Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. 2) In skillet, heat the extra virgin olive oil up, then put in chicken breasts and fry for 5 min each side until golden brown 3) In another 10-inch skillet, heat 2 tablespoons of oil over medium-high heat. Cook garlic, mushrooms, & parsley in oil to saute, about 5 min, stirring frequently. Then add wine and butter and stir for about 4 more minutes. Then add the chicken stock and simmer on lower for a few more minutes. 4) Then add chicken to skillet. Cook about 3 - 4 min turning over for another 3 -4 min so sauce is absorbed into chicken. Serve with pasta if desired.

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