Chicken Marsala

Boneless chicken breasts are sauteed with mushrooms in a sweet wine

Jan 2, 2007 Stephanie Gallagher

Looking for chicken breast recipes your family will love? This chicken marsala recipe fits the bill.

Chicken Marsala

4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
2 Tbsp. fresh lemon juice
1/2 cup chicken broth

Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season chicken with salt and pepper. Dredge in flour, shaking off excess.

Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet, cooking 3-5 minutes on each side or until cooked through. Remove chicken to a plate.

Add mushrooms to skillet and saute 2-3 minutes. Add wine, lemon juice and chicken broth to skillet, scraping up browned bits. Bring to a boil, then lower heat to medium low. Return chicken to skillet, spooning sauce over. Simmer 2-3 minutes or until warmed through.

Serves 4.

Per serving: 240 calories, 8 g fat, 68 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 0 g fiber, 29 g protein, 1% Vitamin A, 9% Vitamin C, 2% calcium, 7% iron

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The copyright of the article Chicken Marsala in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Chicken Marsala in print or online must be granted by the author in writing.

chicken marsala