Chicken Marsala Skillet

A seasoned flour coating makes the exterior of these boneless chicken breasts nice and crispy. Top with our easy pan sauce for a quick and easy dinner.

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3.5 by 23 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Chicken Marsala Skillet

Directions

  1. In a shallow dish stir together flour, thyme, salt, and pepper; set aside. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Dip chicken pieces into flour mixture, turning to coat.
  2. In a small bowl whisk together any remaining flour mixture, the broth, and Marsala; set aside.
  3. In an extra-large skillet heat 1 tablespoon of the butter and the oil over medium-high heat. Add chicken; cook for 4 to 6 minutes or until no longer pink, turning once. Transfer chicken to a serving platter; cover and keep warm.
  4. For sauce, add mushrooms and shallot to skillet; cook for 6 to 8 minutes or until tender, stirring occasionally. Carefully add Marsala mixture. Cook and stir until slightly thickened and bubbly. Whisk in the remaining 2 tablespoons butter until incorporated. To serve, spoon sauce over chicken and, if desired, pasta. Sprinkle with parsley.
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Nutrition Facts (Chicken Marsala Skillet)

  • Per serving:
  • 381 kcal ,
  • 17 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 133 mg chol. ,
  • 638 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 39 g pro.
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Reviews (1)

23 Ratings
118 Days Ago
4.0
Used frozen tenderloins & defrosted in microwave. Double amount of flour to cover 7 small pieces or 24 ounces. Followed rest of the directions plus added sage 1/4 tsp. Next time I will cut salt in half. Was very tasty served over egg noodles with a side of steamed spinach. Sharon

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