Skip to content

Chicken Marsala

Chicken Marsala

Chicken Marsala

  • Cook Time: 30 Minutes
  • Yield: 4 servings

Chicken with mushroom and wine sauce, ladled over steaming linguine. A quick and satisfying entrée!

Ingredients

  • 4 boneless skinless chicken breasts (about 1 pound/500 g)
  • 2 tbsp. flour
  • ½ tsp. salt
  • ½ tsp. Garlic Powder
  • ¼ tsp. pepper, black fine grind
  • 3 tbsp. olive oil, pure OR olive canola blend
  • 1 c. sliced fresh mushrooms
  • 2 tsp. corn starch
  • ½ tsp. Onion Powder
  • ½ c. chicken broth
  • ½ c. Marsala wine
  • ½ tsp. basil, sweet
  • Cooked linguine (optional)

Directions

  1. Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper).
  2. Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.
  3. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
  4. Add 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder until well blended; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
  5. Serve chicken and sauce over linguine, if desired.