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Chicken Marsala

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Chicken Marsala
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  • Prep 35 min
  • Total 35 min
  • Servings 4
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This dish gets its name—and delicius sauce—from Marsala wine. If you don't have Marsala on hand, you can substitute a dry Madeira wine or if you’d prefer not to add alcohol, substitute chicken broth.
By Betty Crocker Kitchens
Updated Jun 13, 2019

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Marsala is an amber-colored wine from Sicily, with a flavor similar to dry sherry, but with a more full-bodied flavor. Dry marsala is used for savory dishes, versus sweet Marsala that’s used in desserts.
  • tip 3
    Pounding the chicken breasts into cutlets helps reduce the cook time and ensure they cook evenly. Use a rolling pin or the flat side of a meat mallet to pound them out.
  • tip 4
    Chicken Marsala is a variation of traditional Italian scaloppini dishes. The wine and mushrooms set it apart from other chicken cutlet recipes and is truly luscious not only served over hot pasta, like rigatoni or ridged penne, but also steamed rice or other grains that will soak up the delicious sauce.

Nutrition

320 Calories, 12g Total Fat, 34g Protein, 15g Total Carbohydrate, 2g Sugars

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.

More About This Recipe

  • Marsala wine, an Italian brandy-fortified wine with a smoky, deep flavor, is the centerpiece of this classic dish, which is similar to traditional Italian scaloppini methods of preparation. The wine, made from white grapes, is produced in Sicily, and it’s redolent with toffee, fig and raisin notes. If you don’t have Marsala on hand for this chicken marsala, you can add two teaspoons of brandy to a 1/2-cup measure, then fill the remainder of the measuring cup with dry white wine. If you have any wine left over after you make your chicken marsala pasta, try pairing glasses of Marsala with your own cheese or charcuterie board. Now that you know how to make chicken marsala, you can try even more traditional favorites, intriguing variations and fresh new takes in this collection of Betty’s Best Main-Dish Chicken Recipes.
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