Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.2
- Total Fat: 8.0 g
- Cholesterol: 74.4 mg
- Sodium: 446.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.9 g
- Protein: 28.5 g
View full nutritional breakdown of MAKEOVER: Chicken Marsala (by LISAREADS) calories by ingredient
MAKEOVER: Chicken Marsala (by LISAREADS)
Submitted by: LISAREADSView the original recipe for Chicken Marsala
Introduction
I took this recipe from another Sparker who modifiedthe original from Better Homes & Gardens cookbook I took this recipe from another Sparker who modified
the original from Better Homes & Gardens cookbook
Number of Servings: 4
Ingredients
-
1/4 cup all-purpose flour
1/2 tsp basil, crushed
4 skinless, boneless chicken breast =1 pound
2 cups sliced fresh mushrooms
2 cloves fresh garlic, minced
1/4 cup sliced green onions (2)
1 tablespoon butter or margarine
1 tablespoon EVOO
3/4 cup chicken broth
1/2 cup dry marsala or dry sherry
Serve over your carb of choice (or vegetable!)
Tips
Directions
1. In a shallow bowl stir together flour, basil, 1/8 teaspoon sale, and 1/8 teaspoon black pepper. Place a chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breasts. Lightly coat chicken pieces on both sides with flour mixture; shaking off excess.
2. In a large non-stick skillet coated with PAM cook mushrooms and green onions over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in 1 tablespoon butter combined with 1 Tablespoon EVOO for 5 or 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet with fresh garlic. Let garlic cook 1 minute, stirring so as not to burn. Carefully add broth and Marsala to skillet. Bring mixture to boiling; add remaining flour mixture, stir to thicken sauce...Reduce heat. Simmer, uncoverd, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Spoon mushroom mixture over chicken. If desired, serve over mashed potatoes ,pasta of choice or vegetable.(Mashed
cauliflower comes to mind!)
This makes 4 servings.
2. In a large non-stick skillet coated with PAM cook mushrooms and green onions over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in 1 tablespoon butter combined with 1 Tablespoon EVOO for 5 or 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet with fresh garlic. Let garlic cook 1 minute, stirring so as not to burn. Carefully add broth and Marsala to skillet. Bring mixture to boiling; add remaining flour mixture, stir to thicken sauce...Reduce heat. Simmer, uncoverd, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Spoon mushroom mixture over chicken. If desired, serve over mashed potatoes ,pasta of choice or vegetable.(Mashed
cauliflower comes to mind!)
This makes 4 servings.
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 Recipe by LISAREADS via @SparkPeople){kind=link}