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Baked Chicken Marsala

So I’m still sorta doing the pantry challenge…using up what I find…and everything in this meal came from the pantry/freezer minus the broccoli!

One of my dear friends moved to Alaska not long ago…and she left me with a few of her goodies from her pantry…including the Marsala cooking wine you see below!!!  Not something I normally buy, but after this meal…I’d totally buy it! I finally remembered to look at the price at the store, so I’d know how much it would have cost…so here you go…

Baked Chicken Marsala


Baked Chicken Marsala

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 60 minutes


  • 1.4 lb package boneless skinless chicken breast ($2.64) On sale regularly for $1.89/lb
  • 1/2 cup flour ($.10)
  • 1 tsp Italian seasonings ($.05)
  • 1/2 tsp salt and pepper each
  • 1 Tbsp olive oil ($.10)
  • 1/3 cup Marsala cooking wine ($.50)
  • 1 4 oz. can of sliced mushrooms, drained ($.49) On sale regularly at Walgreens
  • 1 cup white rice ($.20)
  • 2 large heads broccoli ($.79)


  • In a small bowl, mix together the flour, Italian seasonings, salt and pepper.  Coat each of the chicken breasts in the flour mixture.  Place into baking dish.
  • Drizzle the olive oil and marsala cooking wine over the coated chicken breasts.
  • Top the chicken with the sliced mushrooms.  Bake at 350 for 50-60 minutes, or until chicken has cooked all the way through.  Cooking times may vary depending on thickness of the chicken breast.
  • Cook the rice according to package directions.
  • Steam the broccoli in stove-top steamer or in a microwavable bowl with 1/4 cup of water, covered with plastic wrap, for 4-5 minutes.
  • Serve Baked Chicken Marsala with Rice and Steamed Broccoli.

Cost $4.87