Chicken Marsala
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Yields: 4
Instructions
Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.
Ingredients
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boneless skinless chicken breasts Notes: 4, about 1 1/4 lb
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Gold MedalTM all-purpose flour Notes: 1/2 cup
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salt Notes: 1/4 teaspoon
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pepper Notes: 1/4 teaspoon
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olive or vegetable oil Notes: 2 tablespoons
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garlic Notes: 2 cloves, finely chopped
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sliced fresh mushrooms Notes: 1 cup, 3 oz
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chopped fresh parsley or 1 tablespoon parsley flakes Notes: 1/4 cup
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dry Marsala wine or ProgressoTM chicken broth Notes: 1/2 cup, from 32-oz carton
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Hot cooked pasta Notes: if desired