Chicken Marsala

Chicken Marsala

Fancy enough for a date night, but also quick enough for a weeknight. This filling dinner dish is perfect to warm the hearts (and tummies) of your entire family.

2 cups Marsala wine
¼ cup finely chopped shallots
½ cup Best Choice all-purpose flour
¾ tsp Beset Choice salt
½ tsp Best Choice® ground black pepper
4 – Best Choice® boneless skinless chicken breasts (about 1 ½ pounds)
6 tbsp Best Choice® unsalted butter
1 – 8 oz can Best Choice® sliced mushrooms
¾ cup Best Choice® heavy cream
½ cup Best Choice® less-sodium chicken broth
1 ½ tsp chopped fresh parsley for garnish (optional)



In small sauce pot, cook wine and shallots over high heat 8 to 10 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In pie plate or wide shallow bowl, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat. In large non-stick skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 to 10 minutes or until chicken is golden brown and almost cooked through, turn once. Transfer chicken to plate. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 to 5 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally. Add cream, broth and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 1 to 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F. Serve chicken topped with Marsala sauce. Sprinkle with parsley, if desired.

Also Try


October is National Cookie Month! These soft cookies combine cinnamon, sugar and yellow cake mix to satisfy yo ...

Chicken Stuffed with Long Stem Artichokes

Prep: 10 minutes Bake: 30 minutes – Serves: 4 Best Choice pan coat spray 4 Best Choice boneless, skinles ...