Chicken Marsala

Submitted by RecipeNut

• Ready In: 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 tablespoon butter
• 2 boneless skinless chicken breasts, halved
• 1 cup sliced carrot
• 1 cup sliced fresh mushrooms
• 1⁄3 cup chicken broth
• 1⁄3 cup Holland House marsala cooking wine

directions

1. Melt butter in skillet over medium-high heat.
2. Add chicken; cook 5 minutes.
3. Turn chicken over; add remaining ingredients.
4. Bring to a boil; simmer 15 to 20 minutes until juices run clear.
5. Serve over cooked fettuccine, if desired.

Reviews

[Wineaux]

Yep, it's a keeper! But I used marsala wine, because the cooking wines are FULL of sodium. The carrots are really a great component of the recipe. Thanks for posting.

 

[Riverlivin]

This is the exact recipe I have been using (I think we may have found it in the same place). My family just loves it. It's a nice change of pace from the usual chicken standbys. I enjoy the lightness of the sauce and think it has great flavor! Thanks for posting.

 

[Wally Wilkins]

Tasty, but not what I was expecting. My preferred method for Marsala is for the sauce to be thickened somewhat. I used some cornstarch and water to accomplish this after the carrots were sufficiently cooked. I believe that in the future, I will dredge the chicken in flour before browning which will provide the thickening.

 

[ltdsaloon16r]

We love the flavour of marsala, and chicken is a staple in this house. I liked this recipe because it was so easy yet so full of flavour, also liked the added carrots (something I've never put in this recipe before) I used a different brand of marsala. Very yummy. 1 down 19 to go Recipenut!! Eve