Chicken Marsala

Makes 6
Prep 10 m
Cook 30 - 35 m



  1. 1 of 6 Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter is melted.
  2. 2 of 6 Meanwhile, coat chicken in flour; shake off excess. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; saute chicken over medium-high heat 4 to 6 minutes or until golden brown, turning once. Remove chicken from skillet.
  3. 3 of 6 Add the mushrooms; saute 2 minutes or until browned. Add the wine, 1/4 cup beef broth and the salt to skillet; simmer for 2 minutes, scraping up any bits from bottom of skillet with a wooden spoon.
  4. 4 of 6 Return chicken to skillet. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 15 to 20 minutes or until cooked through, basting occasionally.
  5. 5 of 6 Remove chicken to serving platter and keep warm. Add the remaining beef broth to skillet. Bring to a boil; boil for 2 minutes. Remove skillet from from heat. Stir in remaining 2 tablespoons butter until just incorporated.
  6. 6 of 6 To serve, pour sauce over chicken and sprinkle with parsley.
Nutrition Information for Chicken Marsala
Servings Per Recipe: 6
Per Serving: 252 kcal cal., 24 g pro., 237 mg sodium, 4 g carb., 15 g Fat, total, 83 mg chol., 1 g fiber, 6 g sat. fat