Recipes and Cooking Chicken Marsala 4.3 (20) This easy Chicken Marsala recipe cooks in mere minutes--and in just one skillet. Serve over a bed of pasta to soak up plenty of the marsala sauce. 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 June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup all-purpose flour ½ teaspoon dried marjoram, crushed ⅛ teaspoon salt ⅛ teaspoon black pepper 4 skinless, boneless chicken breast halves 2 cup sliced fresh mushrooms ¼ cup sliced green onion (2) 3 tablespoon butter or margarine ½ cup chicken broth ½ cup dry Marsala or dry sherry Hot cooked pasta, such as capellini or linguine (optional) Directions 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. 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. 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. Makes 4 servings 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 Rate it Print Nutrition Facts (per serving) 298 Calories 12g Fat 10g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 298 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 90mg 30% Sodium 329mg 14% Total Carbohydrate 10g 4% Total Sugars 2g Protein 30g Vitamin C 2.4mg 12% Calcium 30.3mg 2% Iron 1.8mg 10% Potassium 465mg 10% Folate, total 12.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.6mg *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.