How to make it

  • Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
  • In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
  • To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook to reduce sauce by half, stirring occasionally (approximately 5 minutes). Serve and sprinkle with parsley.

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  • justjakesmom 7 years ago
    Funny, my sis and I were just talking about Chicken Marsala this morning - sounds similar to her recipe - gonna be trying very soon. Thanks, Val. Looks good too!
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  • shibattou 7 years ago
    Wonderful recipe. Thanks for the post.
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  • maureenlaw 7 years ago
    Only 8 months till my B-day! This sounds great, will give it a try.
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  • superfoodman 7 years ago
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  • jkirk 7 years ago
    The friend you are making this for is really lucky! I will let you know when my birthday comes around again. : )
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