Chicken Marsala

6 boneless, skinless chicken breasts
1 c. butter
1/2 c. flour
1 1/2 c. fresh mushrooms, finely sliced
1 1/4 c. Marsala wine
1 c. chicken broth
3/4 t. salt
1/4 t. pepper
1 c. shredded mozzarella cheese
1 c. fresh Parmesan cheese

Chicken MarsalaPound chicken to 1/4 inch thickness. Dredge chicken in flour and then sauté in 1/2 c. melted butter, 3-4 minutes per side. Place chicken breasts in a lined 9 X 13 inch baking dish, overlapping edges. In separate sauce pan, sauté mushrooms in remaining 1/2 c. butter until tender. Then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper spoon sauce over chicken. Cool completely, then freeze using foil and plastic wrap method.

On the serving day, place chicken in original baking dish and thaw completely (I’d leave it overnight in the refrigerator to do this). Bake chicken at 450 degrees for 12-15 minutes. Sprinkle Parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2 minutes, until cheeses are lightly browned. From Don’t Panic More Dinner’s in the Freezer.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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