Tender chicken marsala accompanied by a light sauce seasoned with cinnamon. No mushrooms included.
Heat oven to 350 degrees.
Pound chicken breasts on both sides to tenderize. On a plate, mix flour, salt, pepper and smoked paprika together.
Heat an oven-safe skillet on medium-high heat and add 3 tablespoons olive oil and 3 whole garlic cloves.
Dredge chicken tenders in flour mixture, then place in skillet. Brown for 2 minutes on each side. Set aside and let drain on a paper towel.
In the same skillet, add Marsala wine, chicken stock and cinnamon and let it come to a boil. Add chicken back in the skillet and place in the oven. Bake covered for 45 minutes.
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I wanted to give this a higher rating — but the sauce ended up tasting a bit bland. Much to my disappointment.
I’m not sure what went wrong. I’ll keep trying though.
Prep: Cook:
Serves: 4 Level: Easy
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Bianca Horkan on 1.19.2011
I’ve been looking for a Chicken Marsala recipe I could try that didn’t include mushrooms — the hubs can’t stand them — and this looks great! Thanks for the recipe!