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Publisher Photo
My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. —Deborah Stevens, Goodyear, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 8 boneless skinless chicken breast halves (6 ounces each), cut in half
  • 1/4 cup olive oil
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 pound sliced fresh mushrooms
  • 1 shallot, chopped
  • 4 thin slices prosciutto, chopped
  • 3 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 3/4 cup marsala wine
  • 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons cornstarch
  • 1/4 cup heavy whipping cream
  • 2/3 cup grated Parmesan and Romano cheese blend

Directions

Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish.
In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer.
Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened.
Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°. Yield: 8 servings.
Originally published as Chicken Marsala Bake in Taste of Home Christmas Annual Annual 2017, p60

Nutritional Facts

1 serving: 238 calories, 15g fat (7g saturated fat), 76mg cholesterol, 431mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 22g protein.

  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 8 boneless skinless chicken breast halves (6 ounces each), cut in half
  • 1/4 cup olive oil
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 pound sliced fresh mushrooms
  • 1 shallot, chopped
  • 4 thin slices prosciutto, chopped
  • 3 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 3/4 cup marsala wine
  • 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons cornstarch
  • 1/4 cup heavy whipping cream
  • 2/3 cup grated Parmesan and Romano cheese blend
  1. Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish.
  2. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer.
  3. Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened.
  4. Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°. Yield: 8 servings.
Originally published as Chicken Marsala Bake in Taste of Home Christmas Annual Annual 2017, p60

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