Chicken & Mushroom Marsala. . . with a kick
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 271.5
- Total Fat: 3.1 g
- Cholesterol: 86.7 mg
- Sodium: 667.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.2 g
- Protein: 40.4 g
View full nutritional breakdown of Chicken & Mushroom Marsala. . . with a kick calories by ingredient
Introduction
Use low sodium chicken broth to reduce the sodium count. You can make it non-alcoholic by substituting 1-2 tablespoons balsamic vinegar and 2 tablespoons additional broth for the wine.You can make the "kick" as hot as you want by adding more spices. Use low sodium chicken broth to reduce the sodium count. You can make it non-alcoholic by substituting 1-2 tablespoons balsamic vinegar and 2 tablespoons additional broth for the wine.
You can make the "kick" as hot as you want by adding more spices.
Number of Servings: 2
Ingredients
-
* 2 Chicken Breast, no skin, (5 1/4 oz each)
* Brown Sugar, 1 tsp
* Chili powder, .75 tsp
* Paprika, .75 tsp
* Salt, .25 tsp
* *Onion powder, 1 tbsp
* *Cumin seed, .5 tsp
* Garlic powder, 1 tbsp
* Thyme, ground, .25 tsp
* 1 medium Onion, sliced thin
* 1 package sliced Mushrooms, fresh,
* 1/4 cup White Wine,
* 1/3 cup low sodium Chicken Broth
Directions
Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4 of an inch thick.
Combine all ingredients from brown sugar to thyme in a bowl. Coat the chicken and marinate in refrigerator for 20 minutes.
Heat pan sprayed with PAM; cook chicken for approximately 3-4 minutes on each side or until done; remove form pan and keep warm.
Add onions to pan (along with additional PAM) and saute til tender; add mushrooms. Stir occasionally for approximately 6-8 minutes.
Add wine and chicken broth. Simmer until liquid is reduced to approximately 1/4 cup.
Top the chicken with onion and mushroom mixture. Serve with rice.
Number of Servings: 2
Recipe submitted by SparkPeople user MYSHARONANY.
Combine all ingredients from brown sugar to thyme in a bowl. Coat the chicken and marinate in refrigerator for 20 minutes.
Heat pan sprayed with PAM; cook chicken for approximately 3-4 minutes on each side or until done; remove form pan and keep warm.
Add onions to pan (along with additional PAM) and saute til tender; add mushrooms. Stir occasionally for approximately 6-8 minutes.
Add wine and chicken broth. Simmer until liquid is reduced to approximately 1/4 cup.
Top the chicken with onion and mushroom mixture. Serve with rice.
Number of Servings: 2
Recipe submitted by SparkPeople user MYSHARONANY.