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Baked Chicken Marsala


4 boneless, skinless chicken breasts
1 cup dry Marsala wine
2/3 cup chicken broth
1/8 teaspoon salt and pepper
6 tablespoons butter
1/3 cup flour
1 cup shredded mozzarella cheese
2/3 Parmesan cheese
1/2 cup thinly sliced green onions
1 cup fresh mushrooms (optional)
1 package angel hair pasta


Boil water for pasta. In a skillet melt 3 tablespoons of butter over medium heat. Coat chicken lightly with flour and add to skillet.Cook 2-3 minutes each side. Transfer chicken to small greased baking dish.Add rest of butter and mushrooms to skillet and cook until tender. Stir in Marsala wine, broth, salt and pepper to skillet. Bring to a boil for 5 minutes. Pour over chicken. Combine cheese and onions and pour over chicken. Save half and add over chicken when 5 minutes is left in the future. Bake at 375 degrees uncovered for 30 minutes. Cook pasta and keep warm if ready before chicken. Serve chicken over pasta.

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Nutritional Information
Per Serving

no nutrition information available

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