Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds (750g)
- All-purpose flour: 1/2 cup (60g)
- Salt and black pepper: to taste
- Olive oil: 1/4 cup (60ml)
- Onion: 1 large, chopped (150g)
- Garlic: 3 cloves, minced (15g)
- Cremini mushrooms: 12 ounces (350g), sliced
- Marsala wine: 1 cup (240ml)
- Chicken broth: 1 cup (240ml)
- Chopped fresh parsley: 1/4 cup (15g)
- Canned diced tomatoes: 14.5 ounces (411g)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper, then dredge in flour.
- Heat olive oil in a large skillet over medium heat.
- Brown chicken breasts on all sides, about 3-4 minutes per side.
- Remove chicken from skillet and set aside.
- Add onion and garlic to skillet and cook until softened, about 5 minutes.
- Add mushrooms and cook until browned and tender, about 8 minutes.
- Pour in Marsala wine and simmer until reduced by half, about 3 minutes.
- Add chicken broth, tomatoes, and parsley.
- Return chicken breasts to skillet and bring to a simmer.
- Cover and bake in preheated oven for 20-25 minutes, or until chicken is cooked through.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Savory and flavorful with a hint of sweetness from the Marsala wine
- Tender and juicy chicken
- Rich and creamy sauce
- Perfect for a special occasion or a cozy dinner
User Comments:
- "This is the best Chicken Marsala I've ever had! The sauce is so rich and flavorful."
- "The chicken was perfectly cooked and the tomatoes added a nice touch of sweetness."
- "I love that this recipe is easy to make and doesn't require any fancy ingredients."
- "I served this with mashed potatoes and it was a perfect meal."
- "I've made this recipe several times and it always turns out delicious."
Special Precautions and Tips:
- If you don't have Marsala wine, you can substitute with dry sherry or sweet vermouth.
- To make the dish gluten-free, use gluten-free flour.
- Be sure to not overcook the chicken, or it will become tough.
