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.

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