Print Options

Back to Chicken Marsala >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Marsala

Chicken Marsala
A delicate wine sauce tops lightly breaded chicken for a truly elegant, restaurant-quality meal that will delight family and friends alike. —Cher Schwartz, Ellisville, Missouri
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 3/4 cup marsala wine or chicken broth
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried rosemary, crushed
  • 2 tablespoons grated Parmesan cheese, optional

Directions

  • Flatten chicken to 1/4-in. thickness. Place flour in a large
  • resealable plastic bag. Add chicken, two pieces at a time, and shake
  • to coat.
  • In a large skillet over medium heat, cook chicken in oil for 3-5
  • minutes on each side or until a meat thermometer reads 170°.
  • Remove and keep warm.
  • In the same skillet, saute mushrooms in butter until tender. Add the
  • wine, parsley and rosemary. Bring to a boil; cook until liquid is
  • reduced by half. Serve with chicken; sprinkle with cheese if
  • desired. Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/4 cup mushroom mixture (calculated without cheese) equals 281 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 99 mg sodium,
© Taste of Home 2013

2 of 2

Chicken Marsala (continued)

Nutrition Facts: 7 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 3 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013