Wednesday, June 4, 2008

Chicken Marsala

Last night I tried to cook Chicken Marsala. I don't like mushrooms but I cooked them in the sauce anyways. I have been looking forward to making this. Unfortunately I was done to late and could not get a good picture. I got my recipe from Sorry for no Pic hopefully next time I make it I can add a picture to this post. I also added garlic salt and used more wine.

Chicken Marsala
Source: Cooking Light

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup presliced mushrooms
1/2 cup Marsala wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley


Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
4 servings (serving size: 1 chicken breast and about 2 1/2 tablespoons sauce)
Nutritional Information
CALORIES 241(21% from fat); FAT 5.6g (sat 1g,mono 3g,poly 0.9g); IRON 1.8mg; CHOLESTEROL 99mg; CALCIUM 26mg; CARBOHYDRATE 4.9g; SODIUM 308mg; PROTEIN 40.7g; FIBER 0.5g

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