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Chicken Marsala


  • ¼ cup of all-purpose flour
  • ½ teaspoon Mrs. Dash
  • 1 teaspoon olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ cup parsley, chopped
  • ¼ cup Marsala wine
  • 2 portabella mushrooms caps, sliced
  • ½ cup low sodium chicken broth
  • 2 boneless skinless chicken breast (4oz each)
  • 4 oz uncooked whole-wheat pasta


  1. Flatten each chicken breast, between plastic wrap to a ¼ inch thickness.
  2. In a shallow dish or bowl, mix together the flour, and Mrs Dash. Coat chicken pieces in flour mixture. Shake off excess flour.
  3. Cook pasta according to package, drain and set aside.
  4. In a large skillet, heat olive oil over medium heat. Cook and stir in mushrooms, garlic, and ½ the parsley for 2 minutes, stirring frequently. Add chicken to skillet cook for about 4 minutes turning once until brown. Add Marsala wine and add chicken broth, cover skillet; simmer 10-15 minutes, or until chicken no longer pink.
  5. Spoon chicken Marsala over pasta, garnish with the left-over chopped parsley.

Yield: 2 servings
Serving Size: ½ of recipe
Source: BWH Pavillion

Chicken Marsala Nutrition Label


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