Easy Chicken Marsala

Submitted by Miracle Miriam

"I got this recipe off of the back of a bag of frozen chicken breasts. It was really easy, but tasted very "gourmet". I know you will enjoy it as much as we did. The original recipe called for a 8 oz. can of tomato sauce, but I used the bigger can to make it more saucy."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 4 chicken breasts and sauce
• Serves: 4

ingredients

• 4 boneless chicken breasts
• 59.14 ml all-purpose flour
• 2.46 ml salt
• 1.23 ml pepper
• 2.46 ml dried basil
• 29.58 ml vegetable oil
• 473.18 ml sliced mushrooms
• 2.46 ml minced garlic clove
• 411.06 g can diced tomatoes
• 411.06 g can tomato sauce
• 78.78 ml marsala wine
• 226.79 g cooked linguine

directions

1. In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
2. Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
3. In the same skillet add garlic and mushrooms; cook 2-3 minutes.
4. Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
5. Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.

Reviews

[rose123456]

I love this easy recipe. It was great for the whole family, and now I have it in my favorite recipes. Thanks again

 

[cookCol]

This was a nice variation on the traditional chicken marsala. I used chicken cutlets, and added 1 T. butter to my pan when cooking the mushrooms because my pan was too dry. I also let the chicken simmer a little longer than 5 min. to make sure it was cooked through. The dish had great flavor. I'll definitely be making this on again...and again. Thanks for posting.

 

[SueVM]

My DH and I loved this meal the smell from the kitchen while the chicken and sauce was cooking was fantastic...Gourmet without the muss or fuss. Thanks Miriam for another keeper. Made for Pick a Chef spring 2009.