Chicken Marsala
(309)
  • Number of Servings: 1
Ingredients
1 Tbsp Olive Oil 4 Chicken Breasts2 fl oz Lemon Juice 1 cup, pieces or slices Mushrooms, fresh 2 fl oz Red Wine 1/3 cup Wheat flour, white, bread, enriched Salt and pepper to taste
Directions
1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.

2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.

3. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.

4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.

5. Cover and cook for about 5-10 minutes or until chicken is done.

6. Serve sauce over chicken. Garnish with chopped parsley.

Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 265.6
  • Total Fat: 4.8 g
  • Cholesterol: 105.4 mg
  • Sodium: 185.6 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 40.5 g

Member Reviews
  • ECLARE13
     If you pat the chicken dry and dust it with the flour and let it sit for a bit of do the flour in the am and leave in
    fridge until ready to sautee it will stick to the chicken better and not fall off. This is a method used in commercial kitchens. but not overloading the flour is the key. - 1/25/09
  • CYTRESS_78
     Tried it tonight. After reading the reviews, I also added minced fresh garlic, and some minced onions. I also coated the chicken with Potato Flour instead of white flour(less carbs) . I will defintely make it again. Thanks. - 3/2/09
  • IRISHWC07
     I use a similar recipe, though no flour, brown the chicken on one side then flip and add just the wine (no stock). I also cover so it heats through and the chicken absorbs the wine flavor. On simmering heat I cook for 10 mins then add mushrooms till soft. Delicious! - 3/2/09
  • JMCKIMMIE
     I've made this twice now, and it really is delicious! I've got to agree with Twinsanity - the mushrooms are the best part! I use portabella. - 4/26/09
  • CHERSCHMITT
     I made this last night and it was fantastic. I usually veer from recipes...but I didn't see a need to on this one. The sauce was light but packed with flavor. My whole family loved it! - 2/12/09
  • TWINSANITY
     I skip the flour step because it just peels off (add a bit mixed with water at the end to thicken if needed) and just brown the breasts nekkid. I also add way more FRESH mushrooms--like little sponges that absorb all the savory flavors, they are THE BEST part! - 3/14/07
  • GOLDENDAZ
     This was so tasty! I served it with whole wheat pasta and steamed asparagus. Very satisfying! - 6/29/08
  • COOKINKERRI
     Very good, chicken marsala is one of my favorites. This recipe packs a lot of flavor without gaining too many calories. In addition to the recipe, I put in fresh spinach and garlic. - 11/15/07
  • BRIGHTBEGINNING
     Yummy! I used chkn tenders I didnt have marsala wine, so i used white wine, i didnt have chkn stock so i used vegetable broth. i added a lot of more mshrms and i added grlic pwder and onion pwder, didnt coat the chkn w/ flour, added crnstrch in sauce,didnt have lemon so i used lime. will make again - 8/24/08
  • FRANCHESKIA
     freezes well - 7/27/08
  • TAT2EDCARE_BEAR
     We loved this. I served it with whole wheat pasta tossed with olive oil, parmesan cheese and parsley. I will make this again but next time I won't coat chicken in flour before browning. Next time I will add the flour to the sauce to thicken before adding the chicken back in.Thanks for sharing! - 6/23/08
  • KIMBERLEIGH25
     This recipe is wonderful! My fiancee says it tastes like fine dining quality and will be made many times over. The only suggestion to be made is to add a tad more sauce and more mushrooms. Very delicious! - 6/29/09
  • BASKET-CASE
     Great recipe for one of my favorite dishes. I served it with Barila whole grain pasta, and steamed spinach on the side. It was wonderful! - 6/20/09
  • SAMOLLOR
     Marsala was excellent. I added a little water to mix after adding chicken - but my family loved it. Don't remember cleaner plates at the end of dinner. Healthy and satisfying. Thanks! - 4/16/07
  • BNETAA
     Used ground-up 'grape nuts' (cereal) for the coating and added spices - garlic powder, parsley, spicy pepper etc. (what ever you like to your taste). Did add 1 egg to dip chicken in and then the coating - but this covered about 12-14 chicken tenderloins (prefrozen). Added crunch -stayed on also.GOOD - 1/27/09
  • JOANNA_ROSE
     This was delicious. I used white wine this time and it was very good. Next time I will try it with marsala wine and I will add more mushrooms. My husband loved it! - 6/27/08
  • SMILEYT33
     This was great. I had my nephew make it. Very simple. I added a litte onion and garlic powder for flavor. I usd the flour in the sauce to thicken for a gravy instead of breading. The whole family loved it. It will be made again in my house. - 6/26/08
  • JENNIELEAH
     This chicken was great! I cooked the chicken breast in Pam instead of oil to save a few calories. Also, I used sodium free, fat free chicken broth. My family loved it!
    Thank you. P.S. Add extra mushrooms. I used portabellos. - 7/11/07
  • ALWROBEL
     I didn't even use a measuring cup for the sauce, and it turned out deeeelicious! The chicken was so juicy and yummy, I did add a little garlic and will definitely make this again! - 6/23/09
  • MYSTCXPRNS
     I see a lot of comments that the chicken coated in flour got soggy... why not try Panko bread crumbs? the give an excellent crunch and don't usually get soggy. You can find them with the oriental foods in your local grocery store or you can go to an oriental market to get them.
    - 6/21/09
  • WHISTLESTOP4
     I used diluted beef consomme instead of chicken broth. It was great. We liked it a lot! - 8/12/08
  • GOOFYSUE
     My husband and I both loved this recipe! I added garlic powder and onion powder, just because we need some form of garlic in our food. :-) - 4/9/08
  • JILLYBEANS632
     Very good! However, I found it to be a little too lemony for our tastes so next time I would cut back a little on the juice. I also added the whole can of broth and a little extra wine. Yummy. - 2/26/08
  • LKG9999
     As good as a restaurant. Can also be made with very thin turkey breast (scallopine). I usually double the ingredients for the sauce; we like lots of sauce. - 9/27/09
  • BABSW17
     I didn't use flour and used white wine. Also added a couple of garlic cloves. Used a tbsp of corn starch to thicken. It was great! - 6/21/09



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