Chicken with Marsala Sauce
From: Better Homes and GardensMarsala, a fortified white wine imported from Sicily, adds a smoky flavor to this chicken and vegetable dinner.
Servings: 4 servings
Total: 45 mins
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Ingredients
2 tablespoons all-purpose flour
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
2 tablespoons olive oil
2 medium carrots, cut into thin bite-size strips
1 small yellow sweet pepper, cut into thin bite-size strips
1 small red sweet pepper, cut into thin bite-size strips
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
2/3 cup dry Marsala wine
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
Fresh thyme sprigs (optional)
Directions
1. Place flour in a shallow dish. Coat chicken breasts lightly with flour. Set chicken breasts aside.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, salt, black pepper, and garlic. Cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; keep warm.
3. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chicken; cook for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once. Remove chicken from skillet; keep warm.
4. In a small bowl, stir together Marsala, chicken broth, and cornstarch; add to skillet along with snipped or dried thyme. Cook and stir until thickened and bubbly, scraping up any browned bits from skillet. Cook and stir for 2 minutes more.
5. To serve, divide vegetables among 4 serving bowls or dinner plates. Top with chicken. Pour Marsala mixture over chicken. If desired, garnish with thyme sprigs. Makes 4 servings.
Nutrition Facts
Calories 357, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 82 mg, Sodium 357 mg, Carbohydrate 12 g, Fiber 2 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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