Chicken Marsala for a Special Occasion ___

Chicken Marsala for a Special Occasion



  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 0.25 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup presliced mushrooms
  • 0.5 cup Marsala wine
  • 0.5 cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh parsley
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  1. YIELD: 4 servings (serving size: 1 chicken breast and about 2 1/2 tablespoons sauce)
  2. COURSE: Main Dishes
  3. 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.
  4. Sprinkle both sides of chicken evenly with salt and pepper.
  5. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Add chicken; cook 3 minutes on each side or until browned.
  8. Remove chicken from pan; keep warm.
  9. Saute mushrooms in pan then add chicken broth and wine and reduce.
  10. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.


Serve over linguine or angel hair.