35 min Prep
35 min Total
Savor a classic Italian chicken dish made with a classic dry Italian wine.
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive or vegetable oil
- 2 cloves garlic, finely chopped
- 1 cup sliced fresh mushrooms (3 oz)
- 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
- 1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
- Hot cooked pasta, if desired
- Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
- In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
- Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.
- Marsala is an amber-colored wine from Sicily, with a flavor similar to, but richer than, sherry. Marsala can be dry or sweet. Dry marsala is used for savory dishes, and sweet marsala is used mainly in desserts.
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