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)
Pound the chicken pieces between two pieces of wax paper with a mallet until 1/4-inch thick.
Melt the butter in a 12-inch cast-iron skillet over medium heat.
Cook the chicken for about 5 minutes on each side or until golden brown.
Remove to a platter and keep warm in a low-temperature oven.
Increase the heat to medium-high.
Add the salt, pepper, lemon juice, wine, and chicken broth to the skillet and blend.
Cook the wine mixture for a few minutes.
Add the sliced mushrooms to the skillet and cook until tender.
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.
