Chicken Marsala
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
skinless, boneless chicken breasts |
|
1 |
clove |
garlic -- minced |
|
1 |
medium |
shallot -- minced |
|
8 |
ounces |
mushroom caps -- sliced |
|
1/4 |
cup |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1/2 |
teaspoon |
dried oregano |
|
2 |
tablespoons |
unsalted butter |
|
2 |
tablespoons |
olive oil |
|
1/2 |
cup |
marsala wine |
| Place chicken breasts between 2 pieces of plastic and pound until 1/4 inch thick. In a pie plate mix flour, salt, pepper, and oregano. Dredge chicken in flour mixture pressing to make sure the chicken pieces are coated thoroughly. Heat 1 tablespoon of oil and 1 tablespoon of butter in large skillet over medium-high heat. Add chicken and brown on both sides. Remove from pan. Add 1 tablespoon oil and 1 tablespoon butter to pan. Add shallots and mushrooms and cook until softened. Add garlic and cook for 30 seconds. Add marsala to mushroom mixture and cook until thickened 2 to 3 minutes. Add chicken back to pan and cook for 2 to 3 minutes or until heated through. Makes 6 servings. |
| Per Serving: 243 Calories; 10g Fat (39.6% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. |