Chicken Marsala

  • Prep 35 min
  • Total 35 min
  • Servings 4

Ingredients

  • 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

Steps

  • 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 (at least 165°F). Serve with pasta.

  • Dredging the chicken in seasoned flour is an easy way to thicken a pan sauce; once it’s browned in the oil, the brief simmer in the wine is all it takes to create a nearly instant sauce.
  • Dry Marsala is used for savory dishes, versus sweet Marsala that’s used in desserts.
  • Pounding the chicken breasts into cutlets helps reduce the cook time and ensures they cook evenly. Use a rolling pin or the flat side of a meat mallet to pound them out.

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
230mg
10%
Potassium
360mg
10%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
34g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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