Chicken Marsala
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,270.7
- Total Fat: 96.3 g
- Cholesterol: 613.0 mg
- Sodium: 1,477.6 mg
- Total Carbs: 93.3 g
- Dietary Fiber: 5.9 g
- Protein: 219.4 g
View full nutritional breakdown of Chicken Marsala calories by ingredient
Introduction
Marsala wine and fresh sliced mushrooms make a rich sauce for a classic Italian dish. Marsala wine and fresh sliced mushrooms make a rich sauce for a classic Italian dish.Number of Servings: 1
Ingredients
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2 TBS extra-virgin olive oil
2 pounds bonesless, skinless chicken breasts, sliced through horizontally, rinsed and pounded flat.
Salt and pepper to taste
3/4 flour, for dredging chicken; use leftover flour for mushrooms
3 TBS butter
3 cloves garlic, minced
12 ounces white mushrooms, sliced
3/4 cup Marsala wine
1 15-1/2 ounce can low-sodium chicken broth
2 TBS chopped fresh thyme
Directions
Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and dredge in flour.
Cook the chicken breasts for 2 to 3 minutes on each side until they turn golden brown. Set aside and add butter and the garlic and cook until golden. Add the mushrooms and cook 10 minutes. Sprinkle remaining flour and stir until all the flour is absorbed. Continue to cook for 3 to 5 minutes. When mushrooms have turned dark brown, add the wine, scrape up any bits from the bottom of the pan and let the liquid reduce by half. Add the fresh thyme and salt and pepper, if needed,chicken stock and simmer for 3 more minutes.
Return the chicken to the sauce and reheat for 1 to 2 minutes. Serve at once.
Serving Size: Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user LSWEISBERG51.
Cook the chicken breasts for 2 to 3 minutes on each side until they turn golden brown. Set aside and add butter and the garlic and cook until golden. Add the mushrooms and cook 10 minutes. Sprinkle remaining flour and stir until all the flour is absorbed. Continue to cook for 3 to 5 minutes. When mushrooms have turned dark brown, add the wine, scrape up any bits from the bottom of the pan and let the liquid reduce by half. Add the fresh thyme and salt and pepper, if needed,chicken stock and simmer for 3 more minutes.
Return the chicken to the sauce and reheat for 1 to 2 minutes. Serve at once.
Serving Size: Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user LSWEISBERG51.