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Nutrition Facts
Serving Size 1 (964g) Recipe makes 4 servings
Calories 796
Calories from Fat 95		(12%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 367mg		15%
Potassium 1276mg		36%
Total Carbohydrate 31.3g		10%
	Dietary Fiber 0.8g	3%
	Sugars 8.5g
Protein 35.0g		69%
detailed view... how is this calculated?

To DIE for Chicken Marsala

Recipe #28398 | 35 min | 10 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: Malriah
May 14, 2002

A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
4-5 tablespoons flour
2 tablespoons olive oil
8-10 ounces sliced mushrooms
4 cloves garlic, sliced
2 cups marsala wine
3 cups chicken stock
salt
pepper

Directions

1
Place chicken breasts between two pieces of plastic wrap.
2
With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
3
Dredge breasts in flour until all sides are coated.
4
Heat olive oil in a large skillet or frying pan.
5
Cook breasts until almost done, about 3-4 minutes on each side.
6
Remove from pan being sure to keep warm.
7
(I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
8
Add broth, mushrooms and garlic.
9
Cook on medium/high for 10 minutes or until reduced by half.
10
Add breasts back to pan and cook for another 10 minutes.
11
(Sauce should have reduced more and thickened some) Serve over angel hair pasta.

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Featured Reviews for This Recipe

From: Cup of Jen

On Sep 3, 2009

This was in fact very easy to make. I opted for the precut thin chicken breasts to save time, along with store bought broth and precut mushrooms. You made no mention of dry vs. sweet marsala wine - so I chose sweet. The dish turned out very good, my husband was impressed! My sauce did not thicken, so I added approx. 2 TBSP of cornstarch and it turned out nicely. Thanks for sharing! I have uploaded a picture of my dish pared with a few leaves of fresh basil from my herb garden.

0 people found this review helpful

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From: Chef #493628

On Jul 8, 2009

I've tried making this 3 times now, for me it was nothing special. While it's true that it is easy, it's quite bland and doesn't really taste like a traditional marsala sauce- I wouldn't say don't try it, but it is what it is.

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From: Lizzie-Babette

On Jul 10, 2003

What a delicious, EASY recipe! We loved it, and had no problem getting the sauce to thicken, so I didn't add cornstarch or flour. The flavor was perfect, and using good canned broth and presliced mushrooms, as Kari suggested, really did make for a super-fast preparation. This is definitely fast enough for a weeknight, but tastes much more like a weekend meal - wonderful!

10 people found this review helpful

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From: MackinacBride

On Oct 22, 2002

This was very easy and tasty!! Very mild, not overpowering marsala taste. I only used 2 chicken breasts (they were huge) and used the full recipe for the sauce. It took close to 30 minutes for the sauce to reduce and never really thickned, so I added a thickening agent. Picky Hubby said it was a keeper!

7 people found this review helpful

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