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How to Make Chicken Marsala

Marsala is a type of wine originating in Marsala, Sicily. In Chicken Marsala, this wine is a key ingredient in the sauce, hence the chicken dish’s name. Marsala wine comes in two types: sweet and dry. You can use either one, but the sweet version offers a bit more depth and a rounder finish to the flavor.

Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 4 servings

4 skinless, boneless chicken breast halves

4 tablespoons butter

1/2 teaspoon salt

Pepper

1 tablespoon fresh lemon juice

1/2 cup sweet or dry Marsala wine

1/2 cup chicken broth

1/2 pound mushrooms, sliced

Fresh parsley for garnish (optional)

  1. Pound the chicken pieces between two pieces of wax paper with a mallet until 1/4-inch thick.

  2. Melt the butter in a 12-inch cast-iron skillet over medium heat.

  3. Cook the chicken for about 5 minutes on each side or until golden brown.

  4. Remove to a platter and keep warm in a low-temperature oven.

  5. Increase the heat to medium-high.

  6. Add the salt, pepper, lemon juice, wine, and chicken broth to the skillet and blend.

  7. Cook the wine mixture for a few minutes.

  8. Add the sliced mushrooms to the skillet and cook until tender.

  9. Pour the sauce over the chicken and garnish with parsley, if desired.

Per serving: Calories 267 (From fat 136); Fat 15g (Saturated 8g); Cholesterol 104mg; Sodium 483mg; Carbohydrate 3g (Dietary fiber 1g); Protein 29g.

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