Chicken Marsala

Savor a classic Italian chicken dish made with a classic dry Italian wine.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
1
cup sliced fresh mushrooms (3 oz)
1/4
cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2
cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
Hot cooked pasta, if desired

  • 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 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
  • 3 Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
230mg
230%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
2%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.