Recipes and Cooking Chicken Marsala Skillet 3.5 (31) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2015 Print Share Share Tweet Pin Email Photo: Scott Little Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup all-purpose flour ½ teaspoon dried thyme, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 4 6-8 ounce skinless, boneless chicken breast halves 1 cup chicken broth ½ cup dry Marsala 3 tablespoon butter 1 tablespoon olive oil 2 cup sliced fresh button or cremini mushrooms 2 tablespoon finely chopped shallot (1 medium) Hot cooked pasta (optional) Snipped fresh Italian (flat-leaf) parsley Directions 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. In a small bowl whisk together any remaining flour mixture, the broth, and Marsala; set aside. 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. 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. Print Nutrition Facts (per serving) 381 Calories 17g Fat 11g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 381 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 35% Cholesterol 133mg 44% Sodium 638mg 28% Total Carbohydrate 11g 4% Total Sugars 2g Protein 39g Vitamin C 4.8mg 24% Calcium 21mg 2% Iron 1.6mg 9% Potassium 831mg 18% Folate, total 32.7mcg Vitamin B-12 0.4mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.