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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Albis
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsps. butter
Cooking spray
1 (8 oz.) package presliced mushrooms
2 tbsps. finely chopped shallots
1 tbsp. minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
3 tbsps. all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tbsps. half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Directions:
Directions:
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add 3 tablespoons of butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Number Of Servings:
Number Of Servings:
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
Personal Notes:
Personal Notes:
I found this recipe in Cooking Light magazine and it's very tasty! I usually use whole wheat fettuccine for an even healthier version.

 

 

 

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