Chicken Marsala II

6
Servings
25m
Prep Time
55m
Cook Time
1h 20m
Ready In

Recipe: #3218

November 29, 2011



"This is another version of Kittencal's Chicken Marsala recipe that I have used for some time. It is TRULY restaurant quality, and one that I have used over and over with company. Just perfect & very easy. I sometimes service it with or over fettuccine."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (298.1 g)
  • Calories 528.3
  • Total Fat - 24.7 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 185.6 mg
  • Sodium - 1473.9 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 0.1 g
  • Protein - 59.2 g
  • Calcium - 41.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).

Step 2

Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.

Step 3

Coat the chicken pieces in the flour mixture on all sides.

Step 4

Heat butter and oil in a large skillet and brown the chicken on one side.

Step 5

Turn the chicken over and add in the sliced mushrooms.

Step 6

Pour in the Marsala and sherry; mix to combine.

Step 7

Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).

Step 8

Serve the chicken with Parmesan cheese if desired.

Tips & Variations


No special items needed.

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