Chicken Marsala
1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (1-1/2 pounds total), pounded
to 1/4-inch thickness
2 tablespoons butter
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Marsala wine
Place the flour in a shallow dish. Add the chicken and coat evenly; set
aside.
In a large skillet, heat the butter and oil over medium heat. Cook the
chicken in batches for 3 to 4 minutes per side, or until golden and no
pink remains. Remove the cooked chicken to a platter and keep warm.
Add the mushrooms to the skillet; sprinkle with salt and pepper, and
sauté for 3 to 5 minutes, or until tender. Return the chicken to the
skillet, add the wine, and reduce the heat to low.
Cook for 3 to 5 minutes, or until the sauce thickens and the chicken is
heated through. Serve immediately.
Makes: 6 servings
Nutritional Information per Serving: Calories 262, Protein 26 gr, Fat 11
gr, Sat fat 3.7 gr, Carbs 6.3 gr, Sugar .8 gr, Fiber .5 gr, Sodium 264
mg, Cholesterol 83 mg
Darlene
Posted by: Darlene BC <dsharple@shaw.ca>
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