Chicken Marsala

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

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( 88 Ratings)

88 Ratings

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Prep Time 35 min
Total Time 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

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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 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

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.

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