Chicken and Mushroom Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Five OZ skinless chicken breast halves1 tsp Canola oil1/4 tsp salt1/4 tsp black pepper2 Tbsp chopped red onion4 OZ of sliced white mushroom2 minced garlic cloves1/4 Cup Marsala Wine Cribari1 tsp whire flour1/2 cup low salt low fat chicken broth1 Tbsp Butter w/o salt1/2 tsp fresh minced Thyme or rosemary herbs
1. pound 2 breast halves t 1/2 inch, salt and pepper both sides.
2. In heated skillet add canola oil and sauté breast 3 mins each side.remove and place breasts between two plates to rest & keep warm.
3. Add onions and mushrooms to skillet and sauté 3-5 minutes until brown stirring frequently. Add garlic and sauté for another 1 or 2 minutes. Stir in marsala and bring to boil. Cook until liquid almost evaporates. Add salt, pepper, flour, and broth. Bring to boil and stir until liquid becomes thick. Remove heat and add herb and butter, stir until butter melts. Serve with Ccooked chicken.
Serving Size: makes 2 Servings
2. In heated skillet add canola oil and sauté breast 3 mins each side.remove and place breasts between two plates to rest & keep warm.
3. Add onions and mushrooms to skillet and sauté 3-5 minutes until brown stirring frequently. Add garlic and sauté for another 1 or 2 minutes. Stir in marsala and bring to boil. Cook until liquid almost evaporates. Add salt, pepper, flour, and broth. Bring to boil and stir until liquid becomes thick. Remove heat and add herb and butter, stir until butter melts. Serve with Ccooked chicken.
Serving Size: makes 2 Servings
Nutritional Info Amount Per Serving
- Calories: 313.5
- Total Fat: 11.6 g
- Cholesterol: 87.8 mg
- Sodium: 611.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 35.9 g
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