chicken marsala (with thighs)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 212.1
- Total Fat: 6.9 g
- Cholesterol: 67.6 mg
- Sodium: 227.5 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.8 g
- Protein: 17.3 g
View full nutritional breakdown of chicken marsala (with thighs) calories by ingredient
Number of Servings: 6
Ingredients
6 Chicken Thighs,bone,skin and excess fat removed
1t Emeril's Original Essence Seasoning
1/4 c AP flour
2 T unsalted butter
1 lb Mushrooms, fresh, sliced
6 oz marsala
6 oz Swanson Natural Goodness Chicken Broth
2 T Fresh Parsley
Tips
delicious over mashed potatoes
Directions
Pat chicken dry and dredge in flour mixed with essence
In a large heavy skillet heat 1 tablespoons butter over moderately high heat when foam subsides brown chicken .
Transferring with tongs to a large plate and tent loosely with foil.
melt remaining butter and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off has evaporated.
Add Marsala and cook mixture, stirring, until Marsala is almost evaporated and scraping up any browned bits that might be stuck to the pan.
Add broth and chicken with any juices that have accumulated on plate back to pan and simmer, turning chicken once, until cooked through, about 15 Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Spoon mushroom sauce over chicken and sprinkle with parsley.
Serving Size: 6 servings of 1 thigh and 3/4 cup mushrooms and sauce
Number of Servings: 6
Recipe submitted by SparkPeople user KARENCRAFTER.
In a large heavy skillet heat 1 tablespoons butter over moderately high heat when foam subsides brown chicken .
Transferring with tongs to a large plate and tent loosely with foil.
melt remaining butter and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off has evaporated.
Add Marsala and cook mixture, stirring, until Marsala is almost evaporated and scraping up any browned bits that might be stuck to the pan.
Add broth and chicken with any juices that have accumulated on plate back to pan and simmer, turning chicken once, until cooked through, about 15 Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Spoon mushroom sauce over chicken and sprinkle with parsley.
Serving Size: 6 servings of 1 thigh and 3/4 cup mushrooms and sauce
Number of Servings: 6
Recipe submitted by SparkPeople user KARENCRAFTER.