Quick & Easy Chicken Marsala
Spice up your life with this succulent dish that will have you hoping you have enough for a second helping.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | x |
all-purpose flour
|
*
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
shallots
chopped |
|
| ½ | cup |
marsala wine
|
*
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
parsley leaves
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | x |
all-purpose flour
|
*
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 118 | ml |
marsala wine
|
*
|
| 59 | ml |
water
|
|
| 15 | ml |
parsley leaves
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 0.6 | ml |
salt
|
|
Directions
Pound chicken breast halves until ¼ inch thick. Dredge in flour.
In a large skillet melt 3 tablespoons butter.
Add chicken and cook until browned on each side. Remove to serving platter.
Add shallots to skillet and cook until tender.
Stir in Marsala wine, water, parsley, rosemary, and salt.
Cook stirring to deglaze pan. Return chicken to pan.
Cook stirring once until both sides are glazed and the sauce is thickened.
