Chicken Marsala

Chicken Marsala
Servings: 6 Prep 10 mins Cook 30 mins to 35 mins


  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons vegetable oil
  • 6 boneless, skinless chicken breast halves (about 1-1/2 to 1-3/4 pounds)
  • 1/4 cup all-purpose flour
  • 1 small mushrooms
  • 1/2 cup marsala wine
  • 1/2 cup canned beef broth
  • 1/4 teaspoon salt
  • 2 tablespoons chopped flat-leaf Italian parsley

Make It

1. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter is melted.

2. Meanwhile, coat chicken in flour; shake off excess. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; saute chicken over medium-high heat 4 to 6 minutes or until golden brown, turning once. Remove chicken from skillet.

3. Add the mushrooms; saute 2 minutes or until browned. Add the wine, 1/4 cup beef broth and the salt to skillet; simmer for 2 minutes, scraping up any bits from bottom of skillet with a wooden spoon.

4. Return chicken to skillet. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 15 to 20 minutes or until cooked through, basting occasionally.

5. Remove chicken to serving platter and keep warm. Add the remaining beef broth to skillet. Bring to a boil; boil for 2 minutes. Remove skillet from from heat. Stir in remaining 2 tablespoons butter until just incorporated.

6. To serve, pour sauce over chicken and sprinkle with parsley.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 252, Fat, total (g): 15, chol. (mg): 83, sat. fat (g): 6, carb. (g): 4, fiber (g): 1, pro. (g): 24, sodium (mg): 237, Percent Daily Values are based on a 2,000 calorie diet.