Chicken Marsala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 ounces Chicken Breast (cooked), no skin, roasted .34 cup 365 Low Sodium Chicken Broth 283 grams Mushrooms, fresh 4 tbsp Butter, salted 4 tbsp Extra Virgin Olive Oil .125 cup Flour - Gold medal all purpose flour 78 gram Alcohol, Wine, Marsala (1g = 1ml) (by JUDELLELEE) 1 clove Garlic 2 tbsp chopped Shallots 2 tsp Salt 1 tsp Pepper, black
Heat 1 TBS butter and 1 TBS olive oil in skillet
Pound cutlets to 1/8", salt and pepper and coat lightly in flour.
Brown in skillet for about 2 minutes a side and then remove.
Add 1 TBS butter and 1 TBS oil in skillet
Add mushrooms and cook until golden brown about 8 minutes and then remove.
Add 2 TBS olive oil to skillet and add garlic and shallots. Cook for a few minutes to soften.
Add flour and cook for about 2 minutes.
Add Marsala wine and chicken broth. Let it thicken and add chicken and mushrooms to warm through.
Take off the heat and add 2 TBS BUTTER.
Season with salt and pepper to taste.
Garnish with parsley and serve with a side of pasta.
Serving Size: Makes 2 servings
Pound cutlets to 1/8", salt and pepper and coat lightly in flour.
Brown in skillet for about 2 minutes a side and then remove.
Add 1 TBS butter and 1 TBS oil in skillet
Add mushrooms and cook until golden brown about 8 minutes and then remove.
Add 2 TBS olive oil to skillet and add garlic and shallots. Cook for a few minutes to soften.
Add flour and cook for about 2 minutes.
Add Marsala wine and chicken broth. Let it thicken and add chicken and mushrooms to warm through.
Take off the heat and add 2 TBS BUTTER.
Season with salt and pepper to taste.
Garnish with parsley and serve with a side of pasta.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 696.9
- Total Fat: 54.6 g
- Cholesterol: 132.2 mg
- Sodium: 2,581.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.3 g
- Protein: 31.6 g
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