This easy chicken Marsala recipe cooks in mere minutesand in just one skillet.
Serve over a bed of pasta to soak up plenty of the Marsala sauce.
Chicken Marsala is a beloved Italian-American dish, featuring thinly-poundedchicken breastssmothered with a flavorful Marsala-infused sauce and mushrooms.
This dish is best served hot, right after cooking, for the best texture.
you might also prepare the pasta ahead and reheat when ready to serve.
Place a chicken breast half between 2 pieces of plastic wrap.
Using the flat side of a meat mallet, pound chicken lightly to about 1/4-inch thickness.
Repeat with remaining chicken breast halves.
Lightly coat chicken on both sides with flour mixture; shake off excess.
Finish Dish
Remove skillet from heat.
Return mushrooms and green onion to skillet.
Carefully add broth and Marsala to skillet.
Bring mixture to a boil; reduce heat.
Simmer, uncovered, for 2 minutes more, stirring occasionally.
Season sauce to taste with additional salt and pepper.
Transfer chicken to a serving platter.
Spoon mushroom mixture over chicken.
If desired, serve over pasta.
Reheat in a skillet until hot throughout.
The internal temperature of the chicken should reach 165F.
If necessary, cook half of the veal at a time.
Continue as directed in Step 3.
Nutrition Facts per scallopini: 260 cal., 12 g total fat (6 g sat.
Daily Values: 7% vit.
A, 2% vit.
Traditionally, chicken Marsala calls for a dry Marsala wine.
It lends complexity and flavor to the dish without too much sweetness.
2,000 calories a day is used for general nutrition advice.
