17 gennaio 2013

Chicken Marsala

This quick-to-the-table entree brings the taste of Siciliy into your home. 

Chicken Marsala
20 minutes
25 minutes
4 servings


  • 1/4  cup Gold Medal® all-purpose flour
  • 1/4  teaspoon salt
  • 1/4  teaspoon pepper
  • 4  boneless skinless chicken breasts (about 1 1/4 lb)
  • 2  tablespoons olive or vegetable oil
  • 2  cloves garlic, finely chopped
  • 1  cup sliced fresh mushrooms (3 oz)
  • 1/4  cup chopped fresh parsley or 1 tablespoon parsley flakes
  • 1/2  cup dry Marsala wine or Progresso® chicken broth (from 32-oz carton)


  1. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
  2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
  3. Add chicken to skillet. Cook uncovered about 8 minutes, turning once, until chicken is brown. Add wine. Cook uncovered 8 to 10 minutes, turning once, until chicken is no longer pink in center.

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