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Creamy Chicken Marsala with Tarragon & Parsley

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Submitted by blueeyes1983

Chicken Marsala with Tarragon and Parsley recipe

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

4 4
EACH CHICKEN BREASTS
boneless
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML TARRAGON LEAVES
½ 118
CUP ML MARSALA WINE *
¼ 59
CUP ML CHICKEN BROTH
½ 118
1 15
TABLESPOON ML DRY MUSTARD
¼ 59
CUP ML PARSLEY LEAVES
chopped
1
X SALT *
1
3 7.1E+2
CUPS ML MINUTE RICE
dry

Directions

Dredge chicken in flour, sprinkle on salt, pepper, and tarragon.

Brown in hot oil/butter, remove from heat.

Deglaze skillet with wine.

Add broth, stirring and cream with mustard.

Stir until thickened, return chicken to pan.

Serve over rice.

Garnish with parsley.

* not incl. in nutrient facts Arrow up button

Comments


Barbry

Sounds like a very good recipe but it makes more than 2 can eat at one sitting. Does anyone know how it would be reheated?

 

 

Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 653 38% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 181mg 8%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 8%
Sugars g
Protein 69g
Vitamin A 21% Vitamin C 9%
Calcium 7% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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