4 skinless, boneless chicken breast halves pounded 1/4" thick 1/4 cup Wondra flour 1/2 teaspoon salt pepper to taste 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter or margarine 1 cup fresh mushrooms, sliced 1/2 cup Marsala wine
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
402 calories, 27 grams fat, 7 grams carbohydrates, 29 grams proteinper serving. This recipe is low in carbs.
Great base recipe. I added garlic to my flour and used a plastic bag to coat the chicken, I find you get more coverage on the chicken, I also like my Marsala with a bit thicker consistency so I added flour to milk, instead of the cream. A bit more wine and sherry were added as well;-)
Jul 3, 2013
I really enjoyed this recipe. One of the keys to making a good chicken marsala is investing in good wine. Don't use the stuff you can get at the grocery store, it's akin to cooking wine (which you should never use). The higher end marsala will yield just incredibly better results.
Aug 20, 2012
So juicy and flavorful!! I will make this again and again!
May 10, 2012
I have made this recipe once, and am making it tomorrow evening for guests. What a great recipe, and so easy, not to mention quite healthy. I used the review from Cybercook, adding garlic to the flour mixture, as well as the chicken broth ( I used the lower sodium) and cornstarch. My husband said it was just delicious! What a winner!!!
Feb 14, 2012
This was extremely easy and turned out delicious. I did add a couple of cloves of garlic to the skillet as well as a thinly sliced onion and double the mushrooms that the recipe called for. Couldn't find marsala so I used a dry white wine. Served with mashed potatoes and green beans and it was fabulous.
Feb 10, 2010
Made it first time tonight. Easy and the kids LOVED it!
Jan 26, 2010
I've been using this recipe for years and it IS great. A most delicious marsala recipe ... it's a keeper.
Dec 21, 2009
used this for 2 or 3yrs i use can mushrooms lots quicker also a great wa y to do boneless chops
Sep 9, 2009
I think it's a very yummy dish, however I needed to add more herbs to round out and increase the flavor complexity. It is certainly an easy dish to make and my boyfriend loved it! I will definitely make this again.
Jun 6, 2009
skb1128 Member since: March 18, 2009
this was a good recipe. family loved it. i did use merlot wine instead because i didn't have the marsala.
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