• 6 Ratings

Marsala (mahr-SAH-lah), either sweet or dry, is a popular Sicilian wine that's primarily used in cooking and desserts. The dark wine is fortified with alcohol and has smoky flavor. It adds richness to this quick chicken dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place each chicken piece, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Coat the chicken with flour, shaking off excess. Set aside.

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  • In a large skillet heat 1 tablespoon of the oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, garlic, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are crisp-tender. Divide the vegetable mixture between 2 dinner plates. Cover and keep warm.

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Instructions Checklist
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  • In the same skillet heat the remaining 1 tablespoon oil. Add chicken. Cook for 4 to 5 minutes or until chicken is tender and no longer pink, turning once. Place the chicken on top of cooked vegetables.

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  • Add Marsala and thyme to skillet. Cook and stir for 1 minute, scraping up any crusty browned bits from bottom of skillet. Pour the Marsala mixture over chicken. If desired, serve with linguine.

Nutrition Facts

311 calories; 17 g total fat; 3 g saturated fat; 59 mg cholesterol; 350 mg sodium. 0 mg potassium; 10 g carbohydrates; 2 g fiber; 23 g protein; 1226 RE vitamin a; 0 IU vitamin a; 48 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 2 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4.0 stars
01/15/2020
4 stars delicious, will make again. Would have been 5 stars but boy, do you need more sauce, especially if you serve w/linguine (I did and & it was delicious). Next time 1 will make 4X (4 times!) the amount of sauce, which needs a little salt & pepper, too. No Marsala? Use 1 teaspoon brandy per every 1/4 cup of dry while wine.