Chicken Marsala

Chicken Marsala

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 230mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 34g;
Percent Daily Value*:
    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.