Chicken Marsala

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Herbed chicken in a sweet Marsala and mushroom sauce - easy and ideal for both a quick weeknight entree AND serving to company.
4 small boneless skinless chicken breast halves (1 lb)
1 1/2 cups sliced mushrooms
1 Tbsp oil
1 small onion, chopped
1 clove garlic, minced
1/3 cup dry Marsala wine
2/3 cup chicken broth
1 Tbsp cornstarch
1/2 tsp salt
2 cups Minute white rice, uncooked
2 Tbsp chopped fresh parsley
1. Cook chicken in hot oil in large skillet on medium heat until browned on both sides.  Move chicken to side of skillet.  Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned. 
2. Add wine; bring to boil.  Mix broth, cornstarch and salt until well blended.  Add to skillet.  Bring to boil, stirring constantly.  Reduce heat to low; cover.  Simmer 10 minutes or until chicken breasts are tender and no longer pink in centers.  Meanwhile, cook rice as directed on package. 
3. Serve chicken mixture over rice.  Sprinkle with parsley.
Serves:  4
Meal   DinnerDish   Main Dish
Cooking Method   Sauteed 
Features   Low-Calorie

Carolyn Beck

Member since Jun 2008

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