This dish gets its name—and delicius sauce—from Marsala wine. If you don’t have Marsala on hand, you can substitute a dry Madeira wine or if you’d prefer not to add alcohol, substitute chicken broth.

Ingredients:

  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
  • 1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
  • Hot cooked pasta, if desired

Instructions:

  1. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
  2. In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
  3. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.

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