Peppered Chicken in Marsala Sauce

A simple sauce made with Marsala wine and mushrooms tops the chicken in this quick dinner.

Peppered Chicken in Marsala Sauce Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
6 servings
Prep:
20 mins
Bake:
35 mins 425°F
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Peppered Chicken in Marsala Sauce

Ingredients
6
chicken breast halves (about 3 1/2 pounds total)
2
teaspoons olive oil or cooking oil
1
teaspoon coarsely ground black pepper
1/4
teaspoon salt
2
cups sliced fresh mushrooms
2
tablespoons butter
3
tablespoons all-purpose flour
1/4
teaspoon salt
1 1/4
cups reduced-sodium chicken broth
1/4
cup dry Marsala
 
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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