Bring this Italian dish into your home for some international flavor!

Chicken Marsala

Prep: 10 minutes
Cook: 25 minutes
Serves: 4

  • 2 cups Marsala wine
  • 1⁄4 cup finely chopped shallots
  • 1⁄2 cup Our Family® All-Purpose Flour
  • 3⁄4 tsp. Our Family® Salt
  • 1⁄2 tsp. Our Family® Ground Black Pepper
  • Open Acres® Boneless, Skinless Chicken Breasts (about 1 1⁄2 lbs.)
  • 6 tbsp. Our Family® Unsalted Butter
  • 8 oz. sliced Our Family® Mushrooms (about 2 cups)
  • 3⁄4 cup Our Family® Heavy Cream
  • 1⁄2 cup Our Family® Less-Sodium Chicken Broth
  • 1 1⁄2 tsp. chopped fresh parsley for garnish (optional)
  1. In small saucepot, 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.
  2. In large nonstick 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, turning once. Transfer chicken to plate.
  3. 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.
  4. 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°.
  5. Serve chicken topped with Marsala sauce. Sprinkle with parsley, if desired.

Approximate nutritional values per serving: 573 Calories, 34g Fat (20g Saturated), 185mg Cholesterol, 599mg Sodium, 20g Carbohydrates, 1g Fiber, 35g Protein

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