Chicken Marsala with Peas

Saturday, July 23, 2011

Chicken Marsala with Peas

Yield: 4 Servings

prep time:

cook time:

total time:


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs all-purpose flour
  • 1 Tbs olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 Tbs fresh lemon juice
  • 1 Tbs chopped fresh parsley
  • Peas


  1. Prepare your ingredients before-hand for an easy cooking method.  A 10" skillet works well here.
  2. Place your chicken between a double thickness piece of saran wrap, then pound the chicken to 1/2 inch thickness. 
  3. Sprinkle both sides of the chicken with salt and pepper.  Dredge the chicken pieces onto a paper place that you have placed the flour.  Coat both sides, then shake to remove excess.
  4. Heat the oil over medium high heat, then start adding your chicken.  Cook for 3 minutes on each side or until browned, set aside on the paper plate you just used for dredging, while you finish cooking all the chicken pieces. 
  5. Add the mushrooms, wine, and broth and the lemon juice to the pan, reduce the heat to a low simmer and cook until the mixture has reduced to a little over 1/2 cup.  Return the chicken to the pan, turn to coat well.  Cover and cook for 5 minutes.
  6. Garnish with parsley.


Side Dish Suggestions include




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