Chicken Marsala With Mushrooms
Skip the restaurant and make this flavorful Italian favorite at home! Serve with Capellini pasta or a side of buttered mashed potatoes. Magnifico!
Makes: 4 Servings
Prep Time: 35 min.
Difficulty: Easy
Can Be Frozen? No
Cooking Instructions:
- Place chicken on a cutting board. Cover with plastic wrap and pound out to about 0.25″ thickness.
- Sprinkle over flour, turning to coat, and shaking off excess. Season with salt and pepper.
- Heat oil in a large sauté pan set over a moderate heat until hot. Fry chicken in pan for 4-5 minutes on both sides until golden-brown and cooked through. Remove to a platter and cover with foil to keep warm.
- Add shallots and garlic to pan and sauté for 2 minutes before adding mushrooms and a pinch of salt. Sauté until tender, about 5 minutes.
- Stir in marsala, bring to boil, and cook for 2 minutes. Stir in broth and return sauce to a simmer.
- Whisk in butter by the cube until incorporated into sauce. Season to taste with salt, pepper and lemon juice.
- Spoon marsala sauce over chicken and sprinkle over parsley.
Nutritional Information:
Cal: 506
Protein (g): 56.2
Carbs (g): 14.4
Sugars (g): 1.1
Fat (g): 22.3
Sat. Fat (g): 6.8
Fiber (g): 1.1
Sodium (mg): 1123
