Chicken Marsala
Ingredients
The chicken
-
4
oz
thin boneless skinless chicken breast cutlets
-
¼
cup
all purpose flour
-
Salt & pepper
to taste
The sauce
-
2
tablespoons
olive oil
-
1
tablespoon
light butter
-
8
oz
sliced mushrooms
-
½
cup
Marsala wine
-
¼
cup
reduced sodium chicken broth
-
2
tablespoons
fat free half and half
Instructions
- Sprinkle salt and pepper on both sides of the chicken breasts and coat them in flour using a Ziploc bag.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 3-4 minutes until golden on one side.
- Flip the chicken, add the remaining tablespoon of oil, and cook for another 3-4 minutes until golden and cooked through.
- Remove the chicken and cover it with foil to keep warm.
- Lower the heat to medium, add the butter, and melt it before adding the mushrooms.
- Cook the mushrooms for about 5 minutes until done, then add the Marsala wine, chicken broth, and half and half.
- Cook for an additional 5 minutes to reduce the sauce before pouring it over the chicken and serving.
Nutrition Facts (estimated)
Servings
4
Calories
285
Total fat
10g
Total carbohydrates
12g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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