Chicken Marsala
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Recipe Yield | 17.65 oz |
Number of Servings | 4 |
Serving Size | 4.41 oz |
Ingredients
17.65 oz
Chicken Breasts
2.12 oz
all-purpose flour
1 tsp
salt
1 tsp
black pepper
2 tbsp
olive oil
2 tbsp
butter
7.06 oz
Mushrooms
8.45 fl oz
marsala wine
8.45 fl oz
chicken broth
0.35 oz
fresh parsley
Directions
Step 1
Pound the chicken breasts to an even thickness.
Step 2
In a shallow dish, mix the flour, salt, and black pepper. Dredge the chicken in the flour mixture.
Step 3
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Step 5
Add the Marsala wine and chicken broth to the skillet. Bring to a simmer and cook for 5 minutes to reduce the sauce slightly.
Step 6
Return the chicken to the skillet and cook for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 7
Garnish with fresh parsley and serve hot.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
34 g
(136
kcal)
Carbohydrates:
9 g
(36
kcal)
Calories | 14.6853 kcal | 0.73% |
Vitamin A | 0.441 IU | 0.05% |
Monounsaturated Fat | 0.2646 g | 0% |
Saturated Fat | 0.2646 g | 0.24% |
Fat | 0.6615 g | 0.47% |
Carbohydrates | 0.3969 g | 0.08% |
Sodium | 24.696 mg | 4.94% |
Fibers | 0.0441 g | 0.12% |
Sugars | 0.0882 g | 0% |
Protein | 1.4994 g | 1.76% |
Vitamin C | 0.1323 mg | 0.15% |
Calcium | 0.0882 mg | 0.02% |
Iron | 0.3528 mg | 0.07% |
Potassium | 28.8414 mg | 5.77% |
Alcohol | 0.2205 g | 11.03% |
Cholesterol | 4.9833 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.0441 mg | 3.39% |
Vitamin B12 | 0.0441 mcg | 1.84% |
Vitamin E | 0.0882 mg | 0.59% |
Zinc | 0.0882 mg | 0.02% |
Selenium | 1.2789 mcg | 0.26% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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