Chicken Marsala recipe that saves preparation time by using chicken tenders and packaged sliced mushrooms.
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup Land O Lakes® Butter
1 (16-ounce) package boneless skinless chicken breast tenders
1 teaspoon finely chopped fresh garlic
1 cup dry Marsala wine or chicken broth
1 (8-ounce) package sliced mushrooms
Hot cooked regular or spinach fettuccine , if desired
Chopped fresh parsley
Combine flour, salt and pepper in large resealable plastic food bag. Melt 2 tablespoons butter in pie pan or shallow bowl. Dip chicken in melted butter; place into bag. Seal bag tightly; shake to coat chicken.
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, turning once, 6-8 minutes or until chicken is browned.(Reduce heat, if necessary, to prevent garlic from burning.) Add wine and mushrooms. Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.
Serve over fettuccine, if desired. Sprinkle with parsley.
A Sicilian import, Marsala is Italy’s most famous wine. The flavor is very rich and slightly smoky. Dry Marsala is often used in savory cooking whereas the sweet variety finds its way into desserts. In this particular recipe, a dry sherry could be substituted.
Explore reviews fromour online community
This is very easy to make and my pickiest eater was even a fan!
First time cooking Chicken Marsala, it couldn't get any easier. I did add sliced onion to it and cubed the chicken to serve it over noodles. It turned out great!