Chicken and Mushroom Sauce
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 313.5
- Total Fat: 11.6 g
- Cholesterol: 87.8 mg
- Sodium: 611.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 35.9 g
View full nutritional breakdown of Chicken and Mushroom Sauce calories by ingredient
Introduction
Chicken pan cooks and covered with bold mushroom sauce Chicken pan cooks and covered with bold mushroom sauceNumber of Servings: 2
Ingredients
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2 Five OZ skinless chicken breast halves
1 tsp Canola oil
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp chopped red onion
4 OZ of sliced white mushroom
2 minced garlic cloves
1/4 Cup Marsala Wine Cribari
1 tsp whire flour
1/2 cup low salt low fat chicken broth
1 Tbsp Butter w/o salt
1/2 tsp fresh minced Thyme or rosemary herbs
Directions
1. pound 2 breast halves t 1/2 inch, salt and pepper both sides.
2. In heated skillet add canola oil and sauté breast 3 mins each side.remove and place breasts between two plates to rest & keep warm.
3. Add onions and mushrooms to skillet and sauté 3-5 minutes until brown stirring frequently. Add garlic and sauté for another 1 or 2 minutes. Stir in marsala and bring to boil. Cook until liquid almost evaporates. Add salt, pepper, flour, and broth. Bring to boil and stir until liquid becomes thick. Remove heat and add herb and butter, stir until butter melts. Serve with Ccooked chicken.
Serving Size: makes 2 Servings
2. In heated skillet add canola oil and sauté breast 3 mins each side.remove and place breasts between two plates to rest & keep warm.
3. Add onions and mushrooms to skillet and sauté 3-5 minutes until brown stirring frequently. Add garlic and sauté for another 1 or 2 minutes. Stir in marsala and bring to boil. Cook until liquid almost evaporates. Add salt, pepper, flour, and broth. Bring to boil and stir until liquid becomes thick. Remove heat and add herb and butter, stir until butter melts. Serve with Ccooked chicken.
Serving Size: makes 2 Servings
Member Ratings For This Recipe
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