Chicken Marsala

(from elchallis’s recipe box)

Per serving: 224 cal, 2 g fat (1 g sat), 400 g sodium, 20 g carbs, 1 g fiber, 27 g protein

Serves 4 people

Categories: Chicken

Ingredients

  • 3 Tbsp whole-wheat flour
  • 3 Tbsp white flour
  • 1/4 tsp white pepper
  • 1 - 1 1/2 lb chicken cutlets
  • 3 c sliced mushrooms
  • 2 Tbsp thinly sliced shallots
  • 1/2 c Marsala wine
  • 1/2 c low-sodium chicken broth
  • 2 Tbsp chopped parsley
  • 1/2 tsp chopped fresh thyme leaf

Directions

  1. In a shallow bowl, combine flours and pepper. Dredge chicken in mixture and set aside.

  2. Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove cutlets to a plate and keep warm.

  3. Add mushrooms and shallots to pan; stir for 1 to 2 minutes.

  4. Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan.

  5. Reduce heat and add broth, parsley, and thyme. Stir; cook until broth reduces by half.

  6. Return chicken to pan and simmer for 5 minutes. Serve hot.

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