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Peppered Chicken in Marsala Sauce
Ingredients
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6
chicken breast halves (about 3 1/2 pounds total)
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2
teaspoons olive oil or cooking oil
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1
teaspoon coarsely ground black pepper
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1/4
teaspoon salt
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2
cups sliced fresh mushrooms
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2
tablespoons butter
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3
tablespoons all-purpose flour
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1/4
teaspoon salt
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1 1/4
cups reduced-sodium chicken broth
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1/4
cup dry Marsala
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Coarsely ground black pepper (optional)
Directions
1. Preheat oven to 425 degrees F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170 degrees F).
2. Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Pass sauce with chicken. If desired, sprinkle with additional pepper.
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Looks good, but why no nutritional info?
12/7/2010 09:27:10 PM Report Abuse