Chicken Marsala
Nutritional Info
- Amount Per Serving
- Calories: 232.5
- Total Fat: 5.6 g
- Cholesterol: 82.5 mg
- Sodium: 440.2 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.5 g
- Protein: 35.5 g
View full nutritional breakdown of Chicken Marsala calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Tomato juice, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way. Tomato juice, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.Ingredients
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup flour
- 4 chicken breasts, boned, skinless (5 oz.)
- 1 tablespoon olive oil
- 1/2 cup tomato juice
- 1/2 cup chicken stock, skim fat from top
- 1/2 lemon fresh lemon juice
- 1/2 cup sliced mushrooms
- 1 tablespoon fresh parsley, chopped
Directions
1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add tomato juice and stir until heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add tomato juice and stir until heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce
Member Ratings For This Recipe
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CARNEY8
Tomato juice? Why not use Marsala wine? That's what gives it the name AND the flavor.
And when I make Chicken Marsala, I don't dredge the pieces in flour. It simply isn't necessary for the flavor and will save calories.
You can thicken the sauce with cornstarch or Wondra at the end if needed. - 11/6/07
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SWEESIN
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CGILLIAM2
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DOODLEBEH
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MYHORSES1