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Chicken Marsala
Ingredients
-
4 skinless
chicken breasts
(5 ounces each)
-
Pepper to
taste
-
1/3 cup
all-purpose flour
-
1 Tbsp. olive
oil
-
2 cups sliced
mushrooms
-
1 garlic
clove, minced (about 1 tsp.)
-
1 tsp. tomato
paste
-
1 ½ cups
Marsala wine
-
1 ½ tbsp.
lemon juice
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2 Tbsp. soft
canola margarine
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2 Tbsp. fresh
parsley, chopped
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Directions:
Heat
oven to 200 degrees and place oven-proof plate in oven.
Heat
large heavy skillet over medium-high heat. Pat chicken breast dry and
pound flat to a medium thickness. Sprinkle chicken breasts with pepper.
Place flour in pie pan and coat chicken breasts with flour. Shake excess
flour off. Add olive oil to heated skillet and heat until oil shimmers.
Place
chicken breasts in skillet and cook until brown, about 3 minutes on each
side. Transfer cooked chicken to heated plate and place in oven to keep
warm. Add mushrooms to skillet and cook until liquid from mushrooms
evaporate and mushrooms brown, about 6-8 minutes. Add garlic, tomato
paste and sauté until tomato paste browns, about 1 minute. Take skillet
off heat and add wine. Return pan to high heat and simmer, stirring
until sauce is syrupy and is reduced to 1 ¼ cups - about 5 minutes.
Take
pan off heat and add lemon juice. Add margarine and stir until blended.
Stir in parsley and add additional pepper if desired. Pour sauce over
warmed chicken and serve.
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Nutrition Information
Per 1/6 recipe
Calories: 194
Fat: 8 grams
Protein: 23.7 grams
Carbohydrate: 6.5
Saturated Fat: 1.2 grams
Cholesterol: 55 mg
Sodium: 122 mg. |
