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Chicken Marsala - Yahoo Duplicate 10/19/2006 12:31:36 PM

  • Prep Time: 15 min.
  • Cook Time: 15 min.
  • Serves: 4
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (44 Ratings): 4 out of 5 stars

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All 6 Reviews

Ingredients

  1. 4 small boneless skinless chicken breast halves
  2. 1 tablespoon oil
  3. 1 1/2 cups sliced mushrooms
  4. 1 small onion, chopped
  5. 1 clove garlic, minced
  6. 1/3 cup dry Marsala wine
  7. 2/3 cup chicken broth
  8. 1 tablespoon cornstarch
  9. 1/2 teaspoon salt
  10. 2 cups MINUTE White Rice, uncooked
  11. 2 tablespoons chopped fresh parsley

Nutrition Info

Per Serving

  • Calories: 210 kcal
  • |
  • Carbohydrates: 7 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 6 g
  • |
  • Protein: 24 g
  • |
  • Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.
  2. Add wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (170 degrees F). Meanwhile, cook rice as directed on package.
  3. Serve chicken mixture over rice. Sprinkle with parsley.

Yield: 4 servings

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Average (44 Ratings): 4 out of 5 stars

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6 reviews

Most Helpful Reviews

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  • Good - But double liquids

    reese727 - March 25, 2009 05:33:49 AM PST
    Recipe was very good, but if you intend to serve over rice or pasta, you will want to double the liquid recipe as the original recipe doesn\\\'t leave much liquid for topping the rice or pasta.

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  • Easy

    Emily D - August 25, 2008 06:18:33 PM PST
    I made this vegetarian and used tofu. Like another user I double/tripled the sauce. Worth making again:)

    2 of 2 found this review helpful.

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  • Try it with couscous

    bluesmoon - June 14, 2008 10:16:03 PM PST
    This recipe is really easy to follow, and even though I diverted a little bit by using twice as much wine as I should have, it turned out great. I had it with couscous instead of rice, which made it an interesting mix.

    1 of 1 found this review helpful.

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  • my 6 yr old liked it

    Jennifer K - February 19, 2008 01:41:26 PM PST
    i made this a few nights ago and made my son try it and he loved it he ate a whole piece of chicken himself and he is the worlds pickiest eater i need to go to the store and get an onion so i can make it again real soon. it is soooo good.

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  • Very Good

    johnson_encounter - September 29, 2009 09:16:44 AM PST
    This took about a half hour to prep and cook, if you really need it fast I would recommend doing the prep in the morning or at lunch so all you have to do is the chicken and throw in your stuff, it would take only about 20 min instead of 45. I agree with the doubling the sauce, you will probably want to throw in a little more salt and cornstarch too. I will definetely make this again.

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