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My review
Chicken Marsala II
CMITCHEL97
"Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired."
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Ingredients
1 h servings 305 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
- Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
- Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 305 calories; 15.5 g fat; 8.3 g carbohydrates; 26.8 g protein; 106 mg cholesterol; 417 mg sodium. Full nutrition
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Reviews
Read all reviews 129180 Ratings
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Most helpful positive review
11/17/2001
This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, be...
Most helpful critical review
11/22/2002
So, so -- the taste was ok, but I didn't like the flour on the chicken breasts. Made a soggy coating when the sauce was added. Next time I'll just brown them without dredging the chicken in f...
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11/17/2001
This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, be...
2/18/2005
This was good, but after this time I will double or even triple the sauce and mushrooms as someone had suggested because there wasn't enough for the chicken. Great recipe and easy.
1/7/2006
I dipped my chicken into egg and then seasoned flour. I browned the chicken very well and placed it in a large casserole dish as I had twelve breasts. I made my sauce separately, which by the wa...
12/8/2002
This was great! I did make a few changes though. I didn't flour the chicken, I just browned it in butter. And I don't like to cook with wine so I just used chicken stock instead. It turned out e...
10/1/2000
I THOUGHT THIS RECIPE WAS DELICIOUS!! SO DID MY HUSBAND. THE KIDS DID NOT EAT THE MUSHROOMS... BUT LOVED THE CHICKEN. I REALLY DONT KNOW WHAT THE PURPOSE OF THE BACON WAS... THERE WERE NO INSTRU...
1/9/2005
Way to go Courtney! This was great! I used cooking Marsala wine and doubled the sauce and mushrooms and served it for company on top of Mashed potatoes. BIG BIG HIT!!
8/27/2002
WOW! Very yummy! I didn't have any bacon or marsala wine...used sliced ham and merlot instead...it came out great. My friend's husband is a very picky eater and he loved it. Next time I'm goi...
12/8/2011
You'll be much happier with the flavor of this dish if you use sweet marsala rather than dry. This recipe is equally good with veal instead of chicken! I make extra sauce and serve with wide e...