Boneless, skinless chicken breasts are browned in butter and simmered in a broth-wine sauce with mushrooms, onions, and garlic in this quick and easy variation of a classic recipe.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. Remove chicken; set aside.

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  • In same skillet add Recipe Ready Marsala Blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. Sprinkle with flour and cook, stirring constantly, 1 minute. Stir in wine and broth; bring to a boil.

  • Reduce heat to low and add back chicken. Simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* Season, with salt and black pepper.

Tips

*Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.

Nutrition Facts

305 calories; protein 22.8g 46% DV; carbohydrates 16.6g 5% DV; fat 8.1g 13% DV; cholesterol 73.8mg 25% DV; sodium 143.8mg 6% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
08/06/2013
Made this dish for the first time using Birds Eye Recipe Ready Mushroom Blend instead of the Marsala Blend. I'm not a fan of onions and the Marsala blend is loaded with them but the Mushroom blend had a nice assortment of mushrooms all in one package. The recipe for the Chicken Marsala is really basic and I found that the dish really needed seasoning especially salt and pepper but with some minor tweaks it was a quick and easy meal. I'd try this again for those nights where I don't have time to put together a large dinner. Read More
(2)
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/05/2013
Made this dish for the first time using Birds Eye Recipe Ready Mushroom Blend instead of the Marsala Blend. I'm not a fan of onions and the Marsala blend is loaded with them but the Mushroom blend had a nice assortment of mushrooms all in one package. The recipe for the Chicken Marsala is really basic and I found that the dish really needed seasoning especially salt and pepper but with some minor tweaks it was a quick and easy meal. I'd try this again for those nights where I don't have time to put together a large dinner. Read More
(2)
Rating: 4 stars
07/30/2013
Made this dish family style by cutting up the chicken. Husband and daughter were pleased and thought the sauce was tasty. I thought it was a little sweet but that might be the type of wine. I liked the combination of vegetables. Quick and easy dish. Read More
(1)
Rating: 4 stars
07/07/2013
The taste was OK not my favorite chicken marsala but the Birds Eye vegetable blend had too many chopped onions making for a not-so-appealing presentation. I lightly dusted the chicken tenders with flour before browning and I will say it was an easy and quick preparation. I would have rated this a 3 but my hubby thought the flavor deserved 4 stars. Read More
(1)
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Rating: 4 stars
07/31/2013
We had this for dinner tonight. I added one minced clove of garlic and subbed chicken broth for the beef broth in the recipe due to a pantry surprise--no beef broth! We enjoyed the flavor and I liked the ease of preparation. Do not omit the thyme. The sauce is too sweet without it. Read More
(1)