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Chicken Marsala

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Member since 2007

Serves 4 | Prep Time | Cook Time


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.

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

Pairs Well With


This was out of the week 7 Cook Smart handout they just gave me.

this is probably one of my favorite dishes ever! i love it! i agree with using the real stuff and not the cooking just kinda ruins the dish doesnt it?

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.

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