1 of 7 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (185g) Recipe makes 4 servings
Calories 250
Calories from Fat 75		(30%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 227mg		9%
Potassium 422mg		12%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 0.6g	2%
	Sugars 0.6g
Protein 28.8g		57%
detailed view... how is this calculated?

people who like this recipe also like:

Stir-Fried Shrimp in Garlic Sauce

By: Sue L

German-Style Green Beans

By: lazyme

Potato Carrot Burger With Spiced Mayo

By: Anme

Mama's Coke and Rum Wings and Where's the Rum at Dipping Sauce

By: bmxmama

Spanish Omelette

By: diner524

Skillet Chicken Marsala

Recipe #296692 | 25 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: morgainegeiser
Apr 6, 2008

This is a quick one skillet recipe for chicken marsala. Can be served over hot cooked pasta and you have an easy meal for a weeknight when you have little time to prepare a great meal.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 cup fresh sliced mushrooms
1/2 cup dry marsala wine or chicken broth

Directions

1
Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2
Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
3
Add chicken to skillet. Cook, turning once, until brown.
4
Add mushrooms and wine.
5
Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.

Questions about this recipe?

Browse similar recipes by category

Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Time to Make > < 30 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Husker Fan

On Oct 24, 2009

This was excellent! We tripled the recipe for leftovers throughout the week. I didn't have any mushrooms on hand, but next time I will make sure I do! Only thing I would do different is double the sauce! Thanks for such a great recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef floWer

On Mar 2, 2009

WOW! Made this as written but added all the pallet of mushrooms (which was about 1.5 cups). Family loved the flavour and I also loved how quick it was to put together. We served it with crusty bread to soak up all the juices. Thank you morgainegeiser

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Phoenix 0880

On Mar 3, 2009

This is wonderful. I sliced my chicken breasts in half instead of pounding them and made this with the chicken broth. I used a combination of button, cremini and portabello mushrooms. I allowed the chicken to simmer in the liquid for 20 minutes or so with a lid on top and the chicken was unbelievably tender and juicy. After removing the chicken from the pan I added a small amount of cornstarch and water and a little bit of half and half cream to make a cream sauce to pour over top. This was a very easy, very tasty dinner!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef PotPie

On Jul 7, 2008

Everyone loved this dish! Next time I make it I will double the mushrooms and sauce, thicken just slightly with cornstarch and serve with pasta. It's a keeper! ZWT4

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 18 reviews