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Chicken Marsala

Makes: 4 servings
Start to Finish 35 mins
Chicken Marsala
Ingredients
  • 1/4  cup  all-purpose flour
  • 1/2  teaspoon  dried marjoram, crushed
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 4  skinless, boneless chicken breast halves
  • 2  cups  sliced fresh mushrooms
  • 1/4  cup  sliced green onion (2)
  • 3  tablespoons  butter or margarine
  • 1/2  cup  chicken broth
  • 1/2  cup  dry Marsala or dry sherry
  •  Hot cooked pasta, such as capellini or linguine (optional)
Directions

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

From the Test KitchenVeal 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% iron
  • Exchanges: 1 1/2 Vegetable, 2 1/2 Very Lean Meat, 3 Fat
Nutrition Facts (Chicken Marsala)
  • Servings Per Recipe 4,
  • cal. (kcal) 298,
  • Fat, total (g) 12,
  • chol. (mg) 90,
  • sat. fat (g) 6,
  • carb. (g) 10,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 30,
  • vit. A (IU) 389,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 329,
  • Potassium (mg) 465,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Vegetables () 2,
  • Very Lean Meat () 4,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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