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Chicken Marsala

Diet.Chef's picture
  Chicken breast halves 4 Medium, boned and skinless
  Nonstick spray coating 2 Tablespoon
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Sliced green onion 2 Tablespoon
  Water 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry sherry/Dry marsala 1⁄4 Cup (4 tbs)

Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness.
Remove plastic wrap.
Repeat with remaining chicken breast halves.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add 2 chicken breast halves.
Cook over medium heat for 2 to 3 minutes or till tender and no pink remains.
Transfer to a platter; keep warm.
Repeat with remaining chicken breast halves.
Carefully add mushrooms, green onion, water, and salt to skillet.
Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes).
Add Marsala or dry sherry to skillet.
Heat through.
Spoon vegetables and sauce over chicken.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 797 Calories from Fat 265

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 5 g25.1%

Trans Fat 0.1 g

Cholesterol 269.1 mg89.7%

Sodium 1200.8 mg50%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1.1 g4.2%

Sugars 0.6 g

Protein 108 g215.5%

Vitamin A 25.9% Vitamin C 32.1%

Calcium 7% Iron 21.8%

*Based on a 2000 Calorie diet

Chicken Marsala Recipe