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This classic chicken recipe receives it's flavor boost from marsala, a sweet Italian wine. Complete the dinner by serving mashed Yukon gold potatoes.






Prepare Potatoes:

  • Place potatoes in a medium-size pot and cover with lightly salted cold water. Bring to a boil. Lower heat to medium and simmer for 15 to 20 minutes until fork tender.

  • Drain potatoes. Mash until desired consistency, gradually adding chicken broth. Stir in salt, pepper, nutmeg, cayenne and parsley.

Prepare Chicken:

  • While potatoes are cooking, heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Season chicken with the salt and pepper. Cook for 2 minutes per side. Remove to a plate.

  • Let skillet cool slightly and wipe clean. Whisk together beef broth and flour. Add to skillet and bring to a simmer. Stir in marsala and drained mushrooms. Add chicken and any accumulated juices. Simmer gently, covered, for 15 minutes.

  • Turn off heat; whisk in butter. Sprinkle with parsley and serve with potatoes.

Nutrition Facts

398 calories; 9 g total fat; 99 mg cholesterol; 844 mg sodium. 34 g carbohydrates; 39 g protein;


1 Ratings
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