Chicken Marsala

Chicken Marsala

Category: Entertaining

  • Recipe serves 4 servings

  • Prep Time 15 min

  • Cook Time 20 min


  • 4 boneless, skinless chicken breast halves, pounded thin (about 1-1/4 lbs.)

  • 1/2 cup all-purpose flour

  • 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 1 small shallot or 1/4 cup onion, finely chopped

  • 2 cups sliced mushrooms

  • 1 cup dry Marsala wine

  • 1 cup chicken broth

  • 1/2 tsp. salt

  • 1 Tbsp. chopped fresh parsley leaves (optional)


  • Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well. Heat 3 tablespoons I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.

  • Melt remaining 1 tablespoon Spread in same skillet and cook shallot 1 minute. Add mushrooms and cook, stirring occasionally, 3 minutes or until golden. Stir in wine and broth, scraping browned bits from bottom of pan. Bring to a boil over high heat and cook, stirring occasionally, until sauce begins to thicken, about 7 minutes. Return chicken to skillet; heat through. Serve, if desired, over hot cooked pasta or rice and sprinkle with parsley.

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