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    Herbed Chicken Marsala

    Uploaded by

    jakir
    This recipe is for herbed chicken marsala that is smothered in low-calorie sauteed mushrooms and sundried tomatoes. It uses a small amount of butter to add richness to the creamy sauce. The ingredients include chicken cutlets, flour, olive oil, chicken broth, sun-dried tomatoes, rosemary, mushrooms, marsala wine and butter. The chicken is pounded thin, dredged in flour and pan-fried, then the sauce of tomatoes, mushrooms and marsala wine is made and poured over the chicken.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Herbed Chicken Marsala

    Uploaded by

    jakir
    33 views2 pages
    This recipe is for herbed chicken marsala that is smothered in low-calorie sauteed mushrooms and sundried tomatoes. It uses a small amount of butter to add richness to the creamy sauce. The ingredients include chicken cutlets, flour, olive oil, chicken broth, sun-dried tomatoes, rosemary, mushrooms, marsala wine and butter. The chicken is pounded thin, dredged in flour and pan-fried, then the sauce of tomatoes, mushrooms and marsala wine is made and poured over the chicken.

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    Herbed Chicken Marsala.docx

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    This recipe is for herbed chicken marsala that is smothered in low-calorie sauteed mushrooms and sundried tomatoes. It uses a small amount of butter to add richness to the creamy sauce. The ingredients include chicken cutlets, flour, olive oil, chicken broth, sun-dried tomatoes, rosemary, mushrooms, marsala wine and butter. The chicken is pounded thin, dredged in flour and pan-fried, then the sauce of tomatoes, mushrooms and marsala wine is made and poured over the chicken.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views2 pages

    Herbed Chicken Marsala

    Uploaded by

    jakir
    This recipe is for herbed chicken marsala that is smothered in low-calorie sauteed mushrooms and sundried tomatoes. It uses a small amount of butter to add richness to the creamy sauce. The ingredients include chicken cutlets, flour, olive oil, chicken broth, sun-dried tomatoes, rosemary, mushrooms, marsala wine and butter. The chicken is pounded thin, dredged in flour and pan-fried, then the sauce of tomatoes, mushrooms and marsala wine is made and poured over the chicken.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Herbed Chicken Marsala

    Smothered in low-calorie sauteed mushrooms and sundried tomatoes, this dish is both healthy
    and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy
    richness. 

     
    Ingredients

     Four 4-ounce boneless, skinless chicken breast cutlets


     Kosher salt and freshly ground black pepper
     1/3 cup whole wheat flour
     1 1/2 tablespoons extra-virgin olive oil
     3/4 cup low-sodium chicken broth
     1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very
    thinly sliced
     1/2 teaspoon finely chopped fresh rosemary
     10 ounces white button or cremini (Baby Bella) mushrooms, sliced
     1/3 cup sweet marsala wine
     2 teaspoons unsalted butter
     1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

    Directions

    1. Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet
    (or the flat side of a chef's knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon
    salt and 1/4 teaspoon pepper.
    2. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high
    heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the
    chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per
    side. Transfer to a platter and tent with foil to keep warm.
    3. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining
    drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes.
    Add the mushrooms, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook until the
    mushrooms are soft, about 5 minutes. Add the marsala and bring it to a boil. Add the
    remaining 1/4 cup broth and the butter and simmer until the butter is fully melted about
    30 seconds.
    4. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and
    serve.

    Making Time

     Total: 35 min
     Prep: 15 min
     Cook: 20 min
     Yield: 4 serving

    Cook’s Note

    This recipe uses regular whole wheat flour, but for a slightly more refined coating, whole wheat
    pastry flour can be substituted.

    Nutritional Analysis             Per Serving

     Calories                      294 calorie


     Total Fat                    11 grams
     Saturated Fat          3 grams
     Cholesterol              78 milligrams
     Sodium                        569 milligrams
     Carbohydrates        19 grams
     Dietary Fiber            3 grams
     Protein                        30 grams
     Sugar                            7 grams

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