Chicken Marsala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 350.4
- Total Fat: 13.9 g
- Cholesterol: 93.7 mg
- Sodium: 275.7 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.5 g
- Protein: 34.1 g
View full nutritional breakdown of Chicken Marsala calories by ingredient
Introduction
Rich and creamy, but easy on the calories Rich and creamy, but easy on the caloriesNumber of Servings: 6
Ingredients
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1/2 cup whole wheat flour
1 tablespoon Essence of Emeril seasoning
4 small boneless skinless chicken breast halves
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (assorted: cremini, oyster, shiitake, etc)
1 cup Marsala wine
1 cup low-sodium chicken broth
salt and pepper to taste
Directions
In a shallow bowl or plate, combine flour and seasoning. Dredge the chicken in the seasoned flour mixture, shake to remove any excess flour, and place on a rack to dry.
Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add 1 tablespoon of the buter and cook the chicken breasts just until browned (about 3 minutes each side). Transfer to a plate and set aside.
Add 1 tablespoon of the butter and the mushrooms to the pan. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping the pan to loosen the browned bits.
When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan. Continue to cook until the chicken is cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter. Add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user SPIKESCOPILOT.
Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add 1 tablespoon of the buter and cook the chicken breasts just until browned (about 3 minutes each side). Transfer to a plate and set aside.
Add 1 tablespoon of the butter and the mushrooms to the pan. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping the pan to loosen the browned bits.
When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan. Continue to cook until the chicken is cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter. Add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user SPIKESCOPILOT.
Member Ratings For This Recipe
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PSYCHLOSER
Wonder how this would work with almond flour instead of wheat flour, almond flour is higher in protein and lower in simple carbs, a little healthier, but tends to add a little more moisture due to the nut oils. Or could a person even use panko crumbs? Just some thoughts. Love Chicken Marsala! - 1/19/09
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JHEMPLE
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VANESSAH_1621
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PINKPECHE