Total Time
35mins
Prep 10 mins
Cook 25 mins

Ingredients Nutrition

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

(4)
Most Helpful

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.

Wineaux December 02, 2006

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.

Riverlivin' December 02, 2006

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.

Wally Wilkins April 09, 2003

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