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Chicken Marsala (Without the Mushrooms)
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 50 min
- Yield
- 4.00 - serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Marsala (Without the Mushrooms) brings together 2 lbs boneless chicken breasts, 1/3 cup flour, 4 ounces sweet butter in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 lbs boneless chicken breasts
- 1/3 cup flour
- 4 ounces sweet butter
- 4 shallots, finely chopped
- 1 cup marsala wine
- 1 cup chicken broth
- 14 1/2 ounces Italian-style diced tomatoes
- 2 tablespoons lemon juice
- 1/2 cup light cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
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Instructions
Cut chicken breasts in to small strips. Put chicken strips in a large bowl to coat with the flour, salt, pepper and garlic. I tend to add extra salt, pepper and garlic to give it a little more flavor.
Melt butter in skillet. (Sometimes I add less butter just to make it a little healthier.) Add chicken until cooked and then add the shallots and saute until brown. Add wine, chicken broth, diced tomatoes, lemon juice and let simmer for approx 15 minutes. Add the cream and cook till heated through do not boil. Serve with Penne Pasta.
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