Non-Alcoholic Chicken Marsala – a delicious recipe with chicken, flour, salt, oil, mushrooms, fresh parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
2
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
3
Add the mushrooms to the skillet and saute until the mushrooms have given up their juice, about 8 minutes. Stir in the parsley. Season to taste witih salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time.
4
Pour the sauce over the chicken and serve immediately.
338
kcal
Calories
17
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 1/4 cup all-purpose flour, salt and pepper, 2 tablespoons oil, and more.
Yes, Non-Alcoholic Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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