Chicken Marsala
- Number of Servings: 4
Ingredients
1/4 cup all-purpose flour1/2 tsp dried marjoram, crushed4 skinless, boneless chicken breast halves2 cups sliced fresh mushrooms1/4 cup sliced green onions (2)3 tablespoons butter or margarine3/4 cup chicken broth1/2 cup dry marsala or dry sherry Hot cooked pasta, such as capellini or linguine (optional)
1. In a shallow bowl stir together flour, marjaram, 1/8 teaspoon sale, and 1/8 teaspoon black pepper. Cut chicken breast in half. Place a chicken breast half 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 breast halves. Lightly coat chicken pieces on both sides with flour mixture; shakin goff excess.
2. In a 12-inch skillet cook mushrooms and green onions in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 or 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet. 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 pasta or mashed potatoes.
This makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSKRNR.
2. In a 12-inch skillet cook mushrooms and green onions in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 or 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet. 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 pasta or mashed potatoes.
This makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSKRNR.
Nutritional Info Amount Per Serving
- Calories: 192.6
- Total Fat: 9.8 g
- Cholesterol: 44.4 mg
- Sodium: 415.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.8 g
- Protein: 12.4 g
Member Reviews
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COOKIELOVER2
The calorie count is WAY off..A rough estimate and quick math:
4 Chicken breast (5 oz each) 600 cal
3 Tb butter 300 cal
1/4 C flour 120 cal
4 oz wine -100 cal
mushrooms, onions, broth- all combined 100 cal
That's over 1200 right there, so for 4 servings, its 300/serv
And NO pasta added yet!:( - 4/1/09
Reply from DETERMINED_ME (4/1/09)
actually, if you read the directions, it's 2 chicken breasts cut in half to make the chicken marsala...A full chicken breast is WAY too much!
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LISAREADS
Great modification- however the calorie count is a bit off. Even if you are only using 8 oz. chicken that would be 250 divided by 4=
62.recipe lists as 39 so add 23 there, also 4 oz Marsala =8Tbsp.
which would add another 23 cal per serving so roughly 238.6 per
serving. Added fresh garlic,YUM! - 9/28/12