Ingredients and Weight:
- 2 lbs (907 g) boneless, skinless chicken breasts
- 1/2 cup (120 ml) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (60 ml) olive oil
- 1/2 cup (120 ml) dry Marsala wine
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) chopped fresh parsley
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken breasts into bite-sized pieces and season with flour, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken pieces until golden brown on all sides.
- Add Marsala wine and simmer until reduced by half.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until the chicken is cooked through and the sauce thickens slightly (about 10 minutes).
- Stir in heavy cream and let the sauce simmer for another 5 minutes.
- Sprinkle with fresh parsley and serve over pasta, rice, or mashed potatoes.
Nutritional Information:
- Per serving (1/8 of the recipe):
- Calories: 300
- Protein: 30 g
- Carbohydrates: 25 g
- Fat: 15 g
Dish Characteristics:
- Savory and slightly sweet
- Creamy and tangy
- Versatile and can be served with various side dishes
- Suitable for American taste preferences
User Comments:
- "This recipe is a quick and easy way to make an elegant dinner. The chicken is tender and flavorful, and the sauce is creamy and rich." - Mary
- "My guests loved this dish! The Marsala wine adds a depth of flavor that makes it special." - John
- "I made this recipe for a special occasion and it was a hit. The sauce is so good that I couldn't stop myself from dipping my bread into it." - Sarah
Special Precautions and Tips:
- Use good quality Marsala wine for the best flavor.
- Do not overcook the chicken or it will become dry.
- Add a touch of lemon zest to the sauce for extra brightness.
- Serve the dish immediately for the best flavor.
