Wednesday, January 7, 2009

Chicken Marsala

Chicken Marsala - Betty Crocker

Prep: 10 minutes Cook: 25 minutes Serves: 4

4 chicken breasts, boneless/skinless
1/2 C flour
1/4 tsp. salt
1/4 tsp. pepper
2 T olive oil
2 garlic cloves, minced
8 oz fresh mushrooms, slices
1 T parsley (dried)
1/2 C reduced fat and low sodium chicken broth

In a shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

In a 10 inch skillet, heat oil over medium heat. Cook garlic, mushrooms and parsley in olive oil for 5 minutes; stir frequently. Add chicken to skillet. Cook about 8 minutes, turning once, until browned. Add chicken broth. Cook an additional 8-10 minutes (cook covered) until chicken is no longer pink in the center. Serve with pasta.

Garlic Pasta - Frog Prince

To make an excellent garlic pasta to accompany this dish -- my husband created this one!

1/2 pound linguini pasta, whole wheat
1/4 C olive oil
1/4 C parsley, dried
4 garlic cloves, minced
1/2 Parmesan cheese
Dash, ground black pepper

Boil pasta until tender. Drain.

In a small saucepan, heat oil over medium heat and add garlic; saute for 1-2 minutes. Reduce heat to low, and add parsley. Keep warm until ready to serve. Toss noodles with sauce and top with Parmesan cheese, to taste.


  1. Looks yummy--we'll try this the next time that chicken is on sale:) Thanks for sharing!

  2. Thanks for your comment on my blog and especially for the recipe, Sara! We ate the Chicken Marsala last night. Delicious! All family members enjoyed it. Well, it was too yummy to give to the cat, but she was begging, anyway—LOL!


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