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Chicken Marsala

Yield 4 servings


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Spice Islands® Garlic Powder
  • 1/4 teaspoon Spice Islands Fine Grind Black Pepper
  • 3 tablespoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons Argo® Corn Starch
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon Spice Islands Sweet Basil
  • 1/2 teaspoon Spice Islands Onion Powder

How to Make It

  1. POUND chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper).

    COMBINE flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.

    HEAT 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.

    ADD 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.

    SERVE chicken and sauce over cooked linguine, if desired.