The wine in this recipe tenders the chicken breast greatly , but no worries, all alcohol is gone during the cooking.
- Cut the chicken breasts in half horizontally. Sprinkle salt and pepper on each side.
- Dip well in flour and put aside.
- In a large frying pan, add the olive oil and the butter and fry the chicken breasts over medium-high heat until golden. 2 and a half minutes each side, then put aside in a separate plate.
- Let the pan cool a bit but do not clean it, we will need it.
- In the same pan add the vegetable oil add the shallots and cook them for 2-3 minutes over low heat.
- Add the mushroom, salt and pepper and saute for 5 minutes, always on low heat.
- Add 1 table spoon of white flour and cook for one more minute.
- Add the marsala wine and turn the heat up to medium, let it cook for 30 seconds so the alcohol evaporates.
- Add chicken stock (or broth) and bring to boil.
- Reduce the heat to gentle simmer (low - very low) and put the chicken back.
- The simmering sauce will heat the chicken. Let is simmer for few minutes until the sauce thickens a bit upon your desired consistency.
- Serving suggestion:
Place the cooked chicken in a plate, put sauce and mushroom on it then sprinkle some chopped parsley. In the same plate add some veggies and fettuccini alfredo (my way of serving it). My veggies are stir fried, then steamed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 556 | ||
Calories from Fat: 231 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 183.4mg | 56 % | |
Sodium 188mg | 6 % | |
Potassium 753.8mg | 20 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14.7g | ||
Protein 58.6g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 556
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