Here's a simple version of chicken marsala that's sure to please guests. If you don't want to use wine, you can substitute 1/2 cup of additional chicken broth.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup presliced mushrooms
1/2 cup Marsala wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
How to Make It
Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
If you do not care to use the marsala, you can replace it with 1/2 cup of additional chicken broth. Without the marsala, the flavor won't be exactly the same, but the recipe will work just fine.
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this is a great weekday go-to recipe. I like how easy it is. While I think it's very good, I think it can definitely benefit from adding some chopped shallots for some extra flavor. If you were making this and didn't care about calories.....right before it's done, top each piece of chicken with prosciutto and fontina...but then, I can dream about doing that, but most of the time I try to make it healthy!
I LOVE this recipe! It comes out amazing every time! Suggestions: when allowing the sauce to simmer (without chicken) keep it uncovered, this will reduce the "watery" consistency. I also use an entire container of mushrooms, add chopped onion, and boil and then add broccoli. I also like serving it over whole-wheat bow tie pasta. YUMMYY
I loved making this dish and would make it again in a heartbeat - any time! I used a combination of 1 1/2 T butter and 1 1/2 olive oil to cook the chicken. I also added 2 T. finely chopped shallots and 1 T. minced garlic. We ate ours with baked potatoes, but this would be delightful over linguine or angel hair.
I doubled the sauce and followed the recipe as stated and had a hard time getting the sauce to thicken. I made a reux w/ some of the liquid and flour and then added it to the larger mixutre hoping it would get thick and saucy like I've had before with other marsala recipes, but it didn't work. ARGH, because the other reviews seemed so positive and I'm a pretty good cook, so something didn't work.
This was incredibly delicious. I omitted the salt because i used regular chicken broth and since i didn't have any marsala, i read that dry white wine and whiskey are a decent substitute. It tasted pretty spot on and the sauce was plate-lickin' good. Served with mashed potatoes.
This recipe was so easy and delicious! I added in about a quarter of an onion, chopped, and a clove of garlic, minced, along with the mushrooms and broth. Also, instead of just a cup of mushrooms, I used a whole package. I will definitely be making this recipe again!
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