Chicken Marsala from Birds Eye® recipe

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Ingredients

2 tablespoons butter or margarine, divided
1 pound boneless, skinless chicken breasts, pounded thin
1 (12 ounce) bag Birds Eye® Recipe Ready Marsala Blend
2 tablespoons all-purpose flour
1 cup Marsala wine
¼ cup beef broth
½ teaspoon dried thyme

Nutrition Info

305.4 calories
carbohydrate: 16.6 g
cholesterol: 73.8 mg
fat: 8.1 g
fiber: 1.2 g
protein: 22.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 143.8 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. Remove chicken, set aside.

  2. In same skillet add Recipe Ready Marsala Blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. Sprinkle with flour and cook, stirring constantly, 1 minute. Stir in wine and broth, bring to a boil.

  3. Reduce heat to low and add back chicken. Simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* Season, with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

Boneless, skinless chicken breasts are browned in butter and simmered in a broth-wine sauce with mushrooms, onions, and garlic in this quick and easy variation of a classic recipe.

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