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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.1
  • Total Fat: 7.1 g
  • Cholesterol: 25.8 mg
  • Sodium: 183.9 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 9.4 g

View full nutritional breakdown of Cafe Christina's Chicken Marsala calories by ingredient
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Cafe Christina's Chicken Marsala

Submitted by: LARADIPAOLA

Introduction

This is a great dish I used to enjoy at a small cafe in the little town I lived in, in Spain. I've omited the cappers because I don't like them but you can add it. It serves 6 because that is the size of my family. I use Tasty Bird chicken breast tenders (couldn't find them online) that are 110 calories for 3 tenders. I also HIGHLY reccomend using baby portabella/crimini mushrooms. They have MUCH more flavor than buttons. I hope you enjoy this as much as my kids, hubby, family, friends and I do! This is a great dish I used to enjoy at a small cafe in the little town I lived in, in Spain. I've omited the cappers because I don't like them but you can add it. It serves 6 because that is the size of my family. I use Tasty Bird chicken breast tenders (couldn't find them online) that are 110 calories for 3 tenders. I also HIGHLY reccomend using baby portabella/crimini mushrooms. They have MUCH more flavor than buttons. I hope you enjoy this as much as my kids, hubby, family, friends and I do!
Number of Servings: 6

Ingredients

    2 - 3 pounds boneless skinless chicken breasts (I use Tasty Bird breast tenderloins)
    3 Cloves garlic (crushed and minced)
    2 medium shallots (equal to 4 tbsp) minced
    8 tbsp Marsala cooking wine
    2 tbsp Extra Virgin Olive Oik
    1 tbsp unsalted butter
    2 tbsp oregano (I use fresh, if you use dry cut amount in half)

Directions

place chicken in a large ziplock bag. Pound unitl 1/4 of an inch thin. This helps make the portion size seem larger, it cooks faster and is very tender.
Heat 1 tbsp of olive oil in a large skillet. Cook chicken until browned on both sides (about 6 minutes total)
Remove chicken and keep warm in oven.
Add remaining olive oil to pan saute shallots and garlic until they soften a bit (about 3 minutes).
Deglaze pan with marsala.
Add mushrooms and reduce heat until the sauce thickens (about 6-8 minutes).
Add butter and oregano just before serving.
Pour sauce over chicken and heat through..enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user LARADIPAOLA.






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