Low-fat Chicken and Mushrooms with Sherry Cream Sauce (or Marsala)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless chicken breast, split in half, or cutlets in the meat section1/2 cup flour, for dredging or flowering3 tsp olive oil1 small onion, sliced2 cups fresh mushrooms, sliced2-3 cloves garlic, minced1/2-1 cup sherry, Marsala or white wine1-2 cups fat-free half and halfseasoning of your choice--basil or tarragon.
Step One:
2 boneless chicken breast, cut into cutlets(4)
1/2 cup flour for dredging or sprinkling-your choice. Three teaspoons of olive oil for browning the cutlets. Use a non-stick pan. When done, put in dish to stay warm in oven.
Step Two: The Sauce
1 small onion sliced, 2 cups of fresh mushrooms, sliced, 2-3 cloves of garlic diced, one half to one cup of cream sherry(my favorite), Marsala(next favorite), or sweet white wine. Add all to pan and "sweat" till all are tender--this cooks all the flavor of the alcohol into the dish, but the actual alcohol is evaporated, just leaving the flavor of the wine. Depending on how intense the flavor, is the amount of the "sweat "time. I usually like about ten minutes. If it is looking dry, add a bit of water.
Now is time to add the fat free half and half. Depending on how thick or thin you want you sauce to be. Add the cream. I prefer it thicker, so I only add about a cup, but if you want a sauce you can sop up with a piece of bread, go for more. Let it simmer for a few minutes-it makes the sauce thicker the longer you simmer it--and pour over the chicken cutlets.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEBUG2U.
2 boneless chicken breast, cut into cutlets(4)
1/2 cup flour for dredging or sprinkling-your choice. Three teaspoons of olive oil for browning the cutlets. Use a non-stick pan. When done, put in dish to stay warm in oven.
Step Two: The Sauce
1 small onion sliced, 2 cups of fresh mushrooms, sliced, 2-3 cloves of garlic diced, one half to one cup of cream sherry(my favorite), Marsala(next favorite), or sweet white wine. Add all to pan and "sweat" till all are tender--this cooks all the flavor of the alcohol into the dish, but the actual alcohol is evaporated, just leaving the flavor of the wine. Depending on how intense the flavor, is the amount of the "sweat "time. I usually like about ten minutes. If it is looking dry, add a bit of water.
Now is time to add the fat free half and half. Depending on how thick or thin you want you sauce to be. Add the cream. I prefer it thicker, so I only add about a cup, but if you want a sauce you can sop up with a piece of bread, go for more. Let it simmer for a few minutes-it makes the sauce thicker the longer you simmer it--and pour over the chicken cutlets.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEBUG2U.
Nutritional Info Amount Per Serving
- Calories: 226.2
- Total Fat: 5.4 g
- Cholesterol: 25.1 mg
- Sodium: 158.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.9 g
- Protein: 13.5 g
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