Chicken Marsala: The Best Chicken Marsala Recipe from Cook'n

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	Chicken Marsala

Serves: 4

PREP: 10 MIN * COOK: 15 MIN * 4 SERVINGS

   4 boneless skinless chicken breast halves (about 1 1/4 pounds)
   1/4 c all purpose flour
   1/4 tsp salt
   1/4 tsp pepper
   2 tbs olive or vegetable oil
   2 clove garlic, finely chopped
   1/4 c chopped fresh parsley or 1 tablespoon dried parsley
   1 c sliced fresh mushrooms
   1/2 c dry Marsala wine or chicken broth

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Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.

Add chicken and brown each side. Add mushrooms and wine. Cook 8 to 10 minutes, turning once, or until chicken is no longer pink in center. Serve with hot cooked pasta if desired.

1 SERVING. Calories 255 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 75mg; Sodium 220mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 28g
% DAILY VALUE: Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 10%
DIET EXCHANGES: 4 Lean Meat, 2 Vegetable

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Marsala is an amber-colored wine from Sicily, with a flavor similar too, but richer than sherry. Marsala can be sweet or dry. Dry Marsala is used for savory dishes and sweet Marsala is used mainly in desserts.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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