Servings 4 servings |
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thin cutlets
- salt and pepper to taste
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 1/2 pound sliced mushrooms
- 1/2 cup Marsala wine
- 2/3 cup fat-free chicken broth
- 1/4 cup white wine or sherry
- chopped parsley or chopped green onions
Ingredients
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Instructions
- Season chicken to taste. Place flour on plate and coat chicken in flour.
- In large nonstick skillet, heat oil and cook chicken over medium heat until golden brown, 3-4 minutes on each side (may have to do in batches). Remove chicken to plate.
- To same pan, add mushrooms, Marsala wine, broth and white wine to pan, scraping bits from bottom of pan. Bring to boil, reduce heat, and simmer over low heat 5 minutes, stirring occasionally.
- Return chicken to pan. Cook another 10-15 minutes or until chicken is done. Sprinkle with parsley or green onions.
Nutritional Info
Per Serving: Calories 376, Calories from Fat 36%, Fat 15g, Saturated Fat 2g, Cholesterol 109mg, Sodium 358mg, Carbohydrates 13g, Dietary Fiber 1g, Total Sugars 3g, Protein 39g, Dietary Exchanges: 1 starch, 5 lean meat
Terrific Tip: In this recipe, Marsala is a key ingredient. However, any time wine is called for in a recipe, chicken broth or any other liquid used in the recipe may be substituted.
For thin chicken breasts: Place plastic wrap over chicken and pound flat using a meat tenderizer/mallet until about a quarter inch thick. You can also buy thin chicken breasts at the grocery.
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