Mozzarella Chicken Marsala

Mozzarella Chicken Marsala

25
BERNOSKYC 0

"This recipe is a twist on the classic Chicken Marsala."

Ingredients

1 h 5 m {{adjustedServings}} servings 662 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 52 g
  • 104%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1204 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Place flour into a resealable plastic bag and sprinkle with seasoning. Place 1 chicken breast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5 minutes, then place in bag, seal and shake again to coat well.
  2. Heat oil in a large skillet over medium high heat. Add chicken and fry until golden brown and juices run clear. Transfer chicken to a 9x13 inch baking dish.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In same skillet saute mushrooms and onions in pan drippings; cook, stirring, until slightly tender. Stir in broth and wine, reduce heat to medium low and simmer for 10 minutes, stirring occasionally. Pour over chicken, cover baking dish and bake in preheated oven for 30 minutes.
  5. Mix together mozzarella and Parmesan cheeses and sprinkle mixture over chicken. Increase oven temperature to 450 degrees F (230 degrees C) and bake until cheese is melted and golden brown, 5 to 7 minutes.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

25
  1. 32 Ratings

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Good....but not great. I did add some seasonings...and rosemary as another reviewer suggested...it does taste a bit bland. I will try to spice this one up a bit. Thanks for the post.

My entire family loved this recipe. I have Celiac's disease, so I used a gluten-free flour mix instead of all-purpose flour. I also used bouillon cubes in boiling water instead of chicken brot...

add fresh rosemary- it really improves the dish