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Chicken Marsala

  Chicken breast boneless 2
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried basil 1 Tablespoon
  Olive oil 3 Tablespoon
  Butter 3 Tablespoon
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Marsala wine 1⁄2 Cup (8 tbs)

1. After slicing the chicken breasts into halves, cover them with wax paper and pound them with a tenderizer hammer until they flatten to between ½ and ¾ of an inch thick.
2. In a gallon sized food storage bag, combine the flour, salt, pepper, and basil and shake to mix thoroughly. 3. Add the chicken to the bag and shake till the pieces are complexly coated. Heat the butter and olive oil in a nonstick skillet over medium heat then cook the chicken for about 4 minutes or until lightly brown, then flip and add the mushrooms.
4. Cook for another 4 minutes.
5. Add the Marsala wine and cook for three minutes, then flip and lower the temperature to medium low and cook for about seven minutes more.
6. Serve on its own or with pasta or rice!

Recipe Summary

High Protein

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1556 Calories from Fat 768

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 30.6 g153%

Trans Fat 0.1 g

Cholesterol 296.3 mg98.8%

Sodium 1227.9 mg51.2%

Total Carbohydrates 73 g24.4%

Dietary Fiber 7.8 g31.2%

Sugars 9.8 g

Protein 89 g177.7%

Vitamin A 52.1% Vitamin C 22.2%

Calcium 38.6% Iron 66.4%

*Based on a 2000 Calorie diet


John.L.Corsentino's picture
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Chicken Marsala Recipe Video