CHICKEN MARSALA

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35 min Prep
35 min Total
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4 Servings

Savor a classic Italian chicken dish made with a classic dry Italian wine.


Ingredient List
  • Small check mark in a circle icon4 boneless skinless chicken breasts (about 1 1/4 lb)
  • Small check mark in a circle icon1/2 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon pepper
  • Small check mark in a circle icon2 tablespoons olive or vegetable oil
  • Small check mark in a circle icon2 cloves garlic, finely chopped
  • Small check mark in a circle icon1 cup sliced fresh mushrooms (3 oz)
  • Small check mark in a circle icon1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
  • Small check mark in a circle icon1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
  • Small check mark in a circle icon Hot cooked pasta, if desired
Preparation
  1. 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.
  2. In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
  3. 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.
Tips
  • 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.