Chicken Marsala
If you’re stumped by the “what's for dinner?” dilemma, try our Chicken Marsala recipe. Always a crowd-pleaser, this classic dish is actually quite simple to make and can be ready to eat in 40 minutes. Swanson broth, marsala and mushrooms bring restaurant quality flavor to the sauce. Serve over traditional pasta, or serve over mashed potatoes or creamy polenta for a twist on the classic.
Ingredients
2 tablespoons olive oil
1.25 pounds thin-sliced skinless boneless chicken breast halves
0.333 cup all-purpose flour
0.25 cup minced shallot
8 ounces sliced mushrooms (about 2 1/2 cups)
2 teaspoons chopped fresh thyme leaves
1 cup dry Marsala wine
1 cup Swanson® Chicken Broth
1 tablespoon chopped fresh parsley
4 cups cooked fettuccine pasta (from about 8 ounces dry)
1.25 pounds thin-sliced skinless boneless chicken breast halves
0.333 cup all-purpose flour
0.25 cup minced shallot
8 ounces sliced mushrooms (about 2 1/2 cups)
2 teaspoons chopped fresh thyme leaves
1 cup dry Marsala wine
1 cup Swanson® Chicken Broth
1 tablespoon chopped fresh parsley
4 cups cooked fettuccine pasta (from about 8 ounces dry)
Instructions
Season the chicken as desired. Reserve half the flour to use later in the recipe. Coat the chicken with the remaining flour (don't skip this step- the flour mixture becomes a velvety coating for the chicken).
Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and cook for 3 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the shallots, mushrooms and thyme to the skillet and cook for 5 minutes, stirring occasionally. Stir in the reserved flour.
Add the wine and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet and cook until hot. Season to taste. Sprinkle with the parsley. Serve the chicken and sauce over the fettuccine.
Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and cook for 3 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the shallots, mushrooms and thyme to the skillet and cook for 5 minutes, stirring occasionally. Stir in the reserved flour.
Add the wine and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet and cook until hot. Season to taste. Sprinkle with the parsley. Serve the chicken and sauce over the fettuccine.
Chicken Marsala
If you’re stumped by the “what's for dinner?” dilemma, try our Chicken Marsala recipe. Always a crowd-pleaser, this classic dish is actually quite simple to make and can be read...
Directions
Print
Season the chicken as desired. Reserve half the flour to use later in the recipe. Coat the chicken with the remaining flour (don't skip this step- the flour mixture becomes a velvety coating for the chicken).
Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and cook for 3 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the shallots, mushrooms and thyme to the skillet and cook for 5 minutes, stirring occasionally. Stir in the reserved flour.
Add the wine and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet and cook until hot. Season to taste. Sprinkle with the parsley. Serve the chicken and sauce over the fettuccine.
Ingredients
2 tablespoons olive oil
1.25 pounds thin-sliced skinless boneless chicken breast halves
0.333 cup all-purpose flour
0.25 cup minced shallot
8 ounces sliced mushrooms (about 2 1/2 cups)
2 teaspoons chopped fresh thyme leaves
1 cup dry Marsala wine
1 cup Swanson® Chicken Broth
1 tablespoon chopped fresh parsley
4 cups cooked fettuccine pasta (from about 8 ounces dry)
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