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Marsala Style Chicken

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Ingredients
  Skinless boneless chicken breast halves 1 1⁄2 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 1 Teaspoon
  Fat free less sodium chicken broth 3⁄4 Cup (12 tbs)
  Dry marsala wine 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Teaspoon
  Chopped thyme 2 Teaspoon
  Lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Mushrooms 8 Ounce (1 Package Of Pre Sliced Variety)
  Butter 1 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Combine broth and next 6 ingredients in a small bowl.
5. Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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