Recipes
CHICKEN MARSALA
Chicken Marsala
This was out of the week 7 Cook Smart handout they just gave me.
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PrintINGREDIENTS
- Servings: 4
- 4 (1/4 pound) thin-sliced chicken breast cutlets
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 2 tsp olive oil
- 2 cups sliced fresh mushrooms
- 2 tsp all-purpose flour
- 1/4 cup Marsala wine
- 1/4 cup reduced-sodium chicken broth
- Sprinkle chicken with salt and pepper.
DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth; bring to a boil. Cook, stirring occationally, until sauce thickens, about 3 minutes. Spoon sauce over chicken.
Makes 4 servings:
POINTS value per serving: 4
RECIPE REVIEWS
May/01/2007 12:05 am karen1
I've made chicken marsala and the first time I used a cooking wine. A MAJOR MISTAKE. Spring for the real stuff. This recipe doesn't specify a sweet or dry marsala so I would go with what you like.
I've made chicken marsala and the first time I used a cooking wine. A MAJOR MISTAKE. Spring for the real stuff. This recipe doesn't specify a sweet or dry marsala so I would go with what you like.
Sep/18/2007 04:09 pm jo-jo-hanna
this is probably one of my favorite dishes ever! i love it! i agree with using the real stuff and not the cooking wine....it just kinda ruins the dish doesnt it?
this is probably one of my favorite dishes ever! i love it! i agree with using the real stuff and not the cooking wine....it just kinda ruins the dish doesnt it?
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