Chicken Marsala
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 546.9
- Total Fat: 27.2 g
- Cholesterol: 67.7 mg
- Sodium: 467.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.8 g
- Protein: 24.3 g
View full nutritional breakdown of Chicken Marsala calories by ingredient
Introduction
Soooo yummy but plan ahead with your daily calorie counting. Soooo yummy but plan ahead with your daily calorie counting.Number of Servings: 7
Ingredients
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2 boneless, skinless chicken breasts, each breast cut crosswise into 3 - 4 pieces
salt and pepper to taste
2 Tbsp EVOO
1/2 stick margarine
3/4 cup chopped onion
1 lb cremini mushrooms, sliced
2 Tbsp minced garlic (about 3 cloves)
1 cup dry Marsala wine
1 cup (8 oz) mascarpone cheese
2 Tbsp dijon mustard
2 Tbsp chopped fresh Italian Parsley
12 oz whole wheat fettuccine noodles
Directions
Sprinkle chickn with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While th chicken cools, melt 2 Tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wind and simmer untlit is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juies to the skillet. Simmer, uncovered, over medium-high heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add th fettuccine and cook until al denta, stirrin occasionally, about 8 minutes. Drain. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top.
Number of Servings: 7
Recipe submitted by SparkPeople user WONDERWOMAN23.
While th chicken cools, melt 2 Tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wind and simmer untlit is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juies to the skillet. Simmer, uncovered, over medium-high heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add th fettuccine and cook until al denta, stirrin occasionally, about 8 minutes. Drain. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top.
Number of Servings: 7
Recipe submitted by SparkPeople user WONDERWOMAN23.