Chicken Picata Marsala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 269.4
- Total Fat: 8.1 g
- Cholesterol: 73.2 mg
- Sodium: 1,234.2 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.7 g
- Protein: 31.4 g
View full nutritional breakdown of Chicken Picata Marsala calories by ingredient
Introduction
Combining the best of Chicken Picata with mushrooms and Marsala wine Combining the best of Chicken Picata with mushrooms and Marsala wineNumber of Servings: 6
Ingredients
-
4 Boneless Skinless Chicken breasts (cooked)
2 cups chopped Onion
6 cloves garlic chopped
1.5 Lbs. baby bella mushrooms sliced
Juice and zest of 4 lemons, (1 cup)
1 cup Marsala wine
2 cups chicken stock
2 table spoons of beef bouillon
4 table spoons corn starch
1 cup capers rinsed and drained
2 table spoons unsalted butter
2 tablespoons olive oil
Tips
Traditional recipes would have you dredge the chicken in flour and pepper and sauté. In order to reduce the calories from the sautéing, I cook the chicken breasts on my Weber for 20 min. before slicing. You can also parboil them, but I find that makes then a bit rubbery.
Directions
Prep:
Chop onions and garlic, set aside.
clean and slice mushrooms
put capers in a strainer, rinse and let drain.
Slice chicken breasts on a diagonal about a 1/4 inch thick
Mix the 1 cup lemon juice, with masala wine and whisk in the 4 tbs corn starch.
Warm the 2 cups of stock in the microwave and whisk in the beef bouillon
Cook:
sauté onions and garlic in butter and oil until opaque.
Add sliced mushroom and continue to cook on medium.
Layer sliced chicken in 9 by 13 baking dish.
top chicken with mushroom onion mixture.
in the same pan deglaze with the stock/bouillon mixture.
bring to boil over medium high heat.
whisk in Lemon juice/marsala mixture.
cook until thickened.
Add capers on top of onion mushrooms
pour thickened sauce over mixture
Bake at 350 degrees for 45 minutes
Serve over noodles, orzo or brown rice
Serving Size: makes 8 cup and a half servings
Number of Servings: 6
Recipe submitted by SparkPeople user BADTOTTEN.
Chop onions and garlic, set aside.
clean and slice mushrooms
put capers in a strainer, rinse and let drain.
Slice chicken breasts on a diagonal about a 1/4 inch thick
Mix the 1 cup lemon juice, with masala wine and whisk in the 4 tbs corn starch.
Warm the 2 cups of stock in the microwave and whisk in the beef bouillon
Cook:
sauté onions and garlic in butter and oil until opaque.
Add sliced mushroom and continue to cook on medium.
Layer sliced chicken in 9 by 13 baking dish.
top chicken with mushroom onion mixture.
in the same pan deglaze with the stock/bouillon mixture.
bring to boil over medium high heat.
whisk in Lemon juice/marsala mixture.
cook until thickened.
Add capers on top of onion mushrooms
pour thickened sauce over mixture
Bake at 350 degrees for 45 minutes
Serve over noodles, orzo or brown rice
Serving Size: makes 8 cup and a half servings
Number of Servings: 6
Recipe submitted by SparkPeople user BADTOTTEN.