Chicken Marsala II

Name: Chicken Marsala II
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Ingredients: ¼ cup butter, divided; 2 cups sliced fresh mushrooms; ¼ cup all-purpose flour; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ½ teaspoon salt; 1 ½ pounds skinless, boneless chicken meat - cut into 12 pieces; 2 slices bacon, diced; ¼ cup cold water; 1 teaspoon cornstarch; ½ cup dry Marsala wine

Rating: 4.43 stars

192 Ratings
137 Reviews
17 Photos

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.

By CMITCHEL97

Gallery

Recipe Summary

prep:

10 mins

cook:

50 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.

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Step 2

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.
Step 3

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.

Nutrition Facts

Per Serving:

305 calories; protein 26.8g 54% DV; carbohydrates 8.3g 3% DV; fat 15.5g 24% DV; cholesterol 106.1mg 35% DV; sodium 417mg 17% DV. Full Nutrition

Reviews (137)

Most helpful positive review

GAILMM2

02/01/2004

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, because I used real marsala wine and using that alone gave it a real strong liquor taste. I also used a combination of fresh mushrooms and baby portabella mushrooms. Instead of cornstarch, I used Wondra flour for sauces that you can just sprinkle in to thicken it. I also pounded the chicken to make it real thin. We have an Italian restaurant near us that we always go to to get this dish and my daughter raved that mine was even better. I served it with penne pasta with marinara sauce. Thanks for this excellent recipe, I know I will be making it alot. Read More

Helpful

(255)

Most helpful critical review

Lynn Small

02/01/2004

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 flour. The flavor was good though so I'll try this again but tweak it a bit. Read More

Helpful

(19)

192 Ratings

5 star values: 115
4 star values: 54
3 star values: 17
2 star values: 3
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GAILMM2

02/01/2004

Helpful

(255)

GUMBOZO

02/18/2005

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. Read More

Helpful

(102)

LINDA MCLEAN

01/07/2006

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 way was tripled. I also needed to add additional marsala. I covered the casserole and placed it in the oven for about forty five minutes. Great birthday dinner for my daughter which everyone loved. Thanks a bunch! Read More

Helpful

(89)

JoAnn Mancuso Melfi

02/01/2004

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 INSTRUCTIONS EXCEPT TO COOK THE BACON. I ASSUME ITS FOR THE FLAVOR. I ALSO WANT TO ADD THAT AFTER I CREATED THE SAUCE IN THE PAN I PUT THE CHICKEN IN ALONG WITH THE SAUCE AND MUSHROOMS. IT THICKENED IT UP ALITTLE. Read More

Helpful

(36)

LLC9086

06/23/2003

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 excellent! Will definitly add this to my tried and true recipes and make often. Read More

Helpful

(36)

LEFTORRIGHT

01/09/2005

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!! Read More

Helpful

(26)

connielee

12/08/2011

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 egg noodles. Read More

Helpful

(21)

Diane

06/23/2003

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 going to double the sauce recipe it would have been nice to have more. Thanks for the recipe! Read More

Helpful

(21)

Lynn Small

02/01/2004

Helpful

(19)

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All Reviews for Chicken Marsala II

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Nutritional Information

Chicken Marsala II

Servings Per Recipe: 6
Calories: 305.3

% Daily Value *

protein: 54 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 24 %

saturated fat: 36 %

cholesterol: 35 %

vitamin a iu: 6 %

niacin equivalents: 124 %

vitamin b6: 34 %

vitamin c: 5 %

folate: 5 %

calcium: 2 %

iron: 8 %

magnesium: 13 %

potassium: 11 %

sodium: 17 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken Marsala II

1 of 137

All Reviews

GAILMM2

02/01/2004

Helpful

(255)

GUMBOZO

02/18/2005

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.

Helpful

(102)

LINDA MCLEAN

01/07/2006

Helpful

(89)

JoAnn Mancuso Melfi

02/01/2004

Helpful

(36)

LLC9086

06/23/2003

Helpful

(36)

LEFTORRIGHT

01/09/2005

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!!

Helpful

(26)

connielee