Marsala Sauce (for Chicken or Salmon)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 151.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 636.1 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
View full nutritional breakdown of Marsala Sauce (for Chicken or Salmon) calories by ingredient
Introduction
This is a low calorie version of the traditional Marsala Sauce which you can use for chicken or salmon. Add calorie count for the meat to this recipe. See Cooking Instructions below. This is a low calorie version of the traditional Marsala Sauce which you can use for chicken or salmon. Add calorie count for the meat to this recipe. See Cooking Instructions below.Number of Servings: 4
Ingredients
-
1 medium onion, sliced
1/2 pound of mushrooms, sliced
1 1/2 Cups of Marsala Cooking Wine
3 T I Can't Believe It's Not Butter (ICBINB)
1 T flour
4 chicken breasts halves or
4 salmon fillets
Directions
Heat 2T of ICBINB.
Add onions and saute until nearly translucent.
Add mushrooms, cook until nearly tender.
Remove mushrooms and onions with slotted spoon, leaving juice in pan.
Add remaining 1T ICBINB.
Add 1T flour and incorporate, cooking approximately 2 minutes.
Slowly add 1C of Marsala, creating a thin roux.
Raise temperature to medium-high.
Add meat to pan and cook on one side for 5 minutes.
Turn meat over and cook , covered, for additional 5 minutes.
Turn meat over and return mushrooms and onions to the pan.
Add the remaining wine.
Reduce heat to medium and cook uncovered for 10 minutes.
Remove meat to warming dish.
Increase heat and simmer mixture until it is reduced.
The thinner it is the more you have, the thicker it is the more intense the flavor.
Return the meat to the pan and reduce heat to very low--until the rest of the meal is ready to be served.
Sauce w/Chicken = 230.1
Sauce w/Salmon = 432.3
Makes 4 servings.
Serve over egg noodles.
Cook
Number of Servings: 4
Recipe submitted by SparkPeople user TAMPALARK.
Add onions and saute until nearly translucent.
Add mushrooms, cook until nearly tender.
Remove mushrooms and onions with slotted spoon, leaving juice in pan.
Add remaining 1T ICBINB.
Add 1T flour and incorporate, cooking approximately 2 minutes.
Slowly add 1C of Marsala, creating a thin roux.
Raise temperature to medium-high.
Add meat to pan and cook on one side for 5 minutes.
Turn meat over and cook , covered, for additional 5 minutes.
Turn meat over and return mushrooms and onions to the pan.
Add the remaining wine.
Reduce heat to medium and cook uncovered for 10 minutes.
Remove meat to warming dish.
Increase heat and simmer mixture until it is reduced.
The thinner it is the more you have, the thicker it is the more intense the flavor.
Return the meat to the pan and reduce heat to very low--until the rest of the meal is ready to be served.
Sauce w/Chicken = 230.1
Sauce w/Salmon = 432.3
Makes 4 servings.
Serve over egg noodles.
Cook
Number of Servings: 4
Recipe submitted by SparkPeople user TAMPALARK.