Chicken Marsala
- Number of Servings: 7
Ingredients
2 boneless, skinless chicken breasts, each breast cut crosswise into 3 - 4 piecessalt and pepper to taste2 Tbsp EVOO1/2 stick margarine3/4 cup chopped onion1 lb cremini mushrooms, sliced2 Tbsp minced garlic (about 3 cloves)1 cup dry Marsala wine1 cup (8 oz) mascarpone cheese2 Tbsp dijon mustard2 Tbsp chopped fresh Italian Parsley12 oz whole wheat fettuccine noodles
Sprinkle chickn with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While th chicken cools, melt 2 Tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wind and simmer untlit is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juies to the skillet. Simmer, uncovered, over medium-high heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add th fettuccine and cook until al denta, stirrin occasionally, about 8 minutes. Drain. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top.
Number of Servings: 7
Recipe submitted by SparkPeople user WONDERWOMAN23.
While th chicken cools, melt 2 Tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wind and simmer untlit is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juies to the skillet. Simmer, uncovered, over medium-high heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add th fettuccine and cook until al denta, stirrin occasionally, about 8 minutes. Drain. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top.
Number of Servings: 7
Recipe submitted by SparkPeople user WONDERWOMAN23.
Nutritional Info Amount Per Serving
- Calories: 546.9
- Total Fat: 27.2 g
- Cholesterol: 67.7 mg
- Sodium: 467.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.8 g
- Protein: 24.3 g
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