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- user reviews (4)
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1/4
cup all-purpose flour
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1/2
teaspoon dried marjoram, crushed
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1/8
teaspoon salt
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1/8
teaspoon black pepper
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4
skinless, boneless chicken breast halves
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2
cups sliced fresh mushrooms
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1/4
cup sliced green onion (2)
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3
tablespoons butter or margarine
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1/2
cup chicken broth
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1/2
cup dry Marsala or dry sherry
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Hot cooked pasta, such as capellini or linguine (optional)
1. In a shallow bowl stir together flour, marjoram, salt, and pepper. 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 thick . Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken on both sides with flour mixture; shake off excess.
2. In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; 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.
4. Makes 4 servings
- Variation Veal Marsala:Prepare as directed above except, substitute 12 ounces veal scallopini for the chicken. Cook the veal in the 2 tablespoons hot butter for 2 to 3 minutes or until light brown, turning once halfway through cooking time. 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. fat), 91 mg chol., 313 mg sodium, 10 g carbo., 1 g fiber, 21 g pro.Daily Values: 7% vit. A, 2% vit. C, 2% calcium, 9% ironExchanges: 1 1/2 Vegetable, 2 1/2 Very Lean Meat, 3 Fat
- Servings Per Recipe 4,
- Calories 298,
- Protein (gm) 30,
- Carbohydrate (gm) 10,
- Fat, total (gm) 12,
- Cholesterol (mg) 90,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 389,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 329,
- Potassium (mg) 465,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Vegetables () 2,
- Very Lean Meat () 4,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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This is a great recipe and VERY quick and easy to make. Great weeknight dinner! I cooked this for just 2 people, but kept the same measurements on everything but the chicken & butter. This left enough sauce to serve over pasta. Potatoes might be a good side dish for this as well.
5/4/2010 10:16:12 AM Report AbuseForgot to rate it. Maybe 4.5
2/14/2010 07:59:23 PM Report AbuseI made this for Sunday dinner today. Talk about fast and easy -- this dish turned out quite tasty. I was lacking a few ingredients Marjoram - used italian seasoning, and marsala wine - used 1/2 c. merlot - turned out wonderful! Served over spaghetti noodles. Served with a side salad and Italian bread. Cost was about $10 and fed 7 - how is that for a nice dinner on a shoestring budget?
2/14/2010 07:57:48 PM Report AbuseI accidently rated this with only 1 star. It is most definately an excellent recipe. I served it to guests whom proclaimed to hate marsala and they loved this. They even had seconds! I used bowtie pasta and served a side of steamed broccoli and yellow peppers to add color.
1/4/2010 06:33:18 PM Report Abuse