Chicken Marsala Bake
TOTAL TIME: Prep: 45 min. Bake: 15 min.
YIELD: 8 servings.
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
Ingredients
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried parsley flakes
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1 teaspoon dried thyme
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1/2 teaspoon garlic powder
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1/2 teaspoon dried marjoram
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1/2 teaspoon pepper
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8 boneless skinless chicken breast halves (6 ounces each), cut in half
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1/4 cup olive oil
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SAUCE:
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1/2 cup butter, cubed
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1 pound sliced fresh mushrooms
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1 shallot, chopped
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4 thin slices prosciutto, chopped
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3 garlic cloves, minced
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2 cups reduced-sodium chicken broth
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3/4 cup Marsala wine
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2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
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1/2 teaspoon coarsely ground pepper
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2 tablespoons cornstarch
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1/4 cup heavy whipping cream
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2/3 cup grated Parmesan and Romano cheese blend
Directions
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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.
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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.
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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.
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4.
Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.
Nutrition Facts
1 serving: 238 calories, 15g fat (7g saturated fat), 76mg cholesterol, 431mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 22g protein.
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