Chicken and Mushrooms with Marsala Wine Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 cup dried porcini mushrooms
4 (6-oz) skinless, boneless chicken breast halves
4 tsp. all-purpose flour, divided
3/4 tsp salt, divided
1/4 tsp. ground black pepper
2 Tbsp olive oil, divided
1/2 cup chopped onion
1/4 tsp crushed red pepper
5 garlic cloves, thinly sliced
1-1/2 cups thinly sliced shitake mushroom caps
1-1/2 c ups thinly sliced button mushrooms
1 tsp dried oregano
1/2 cup Marsala wine
2/3 cup fat free, lower sodium chicken broth
1 cup halved cherry tomatos
1/4 cup small fresh basil leaves
|
|
Directions: |
Directions:Place porcini mushrooms in a small bowle; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rish. Thinly slice.
Place each chicken breast half between 2 sheets heavy-duty plastic wrap; pound to 1/2-inch thickness using meat mallet. Combine 3 teaspoons plour, 1/4 tsp sald and pepper in shallow dish. Dredge chicken in flour mixture.
Heat skillet over medium-high heat. Add 1 tablespoon oil. Add chick; cook 3 minutes per side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 Tbsp oil over medium-high heat. Add onion, red pepper and garlice; saute 2 minutes or until onion is lightly browned. Add remaining 1/2 tsp salt, porcini, shiitake, button mushrooms, and oregano; saute 6 minutes or until mushrooms relase moisture and darken. Sprinke with remaining 1 tsp flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat and simmer 1 minute.
Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken o nce. Sprinkle with basil. |
|
Number Of
Servings: |
Number Of
Servings:4 (1 breast with 1/2 cup sauce) |
Personal
Notes: |
Personal
Notes: Calories - 384
Fat - 10g
Protein - 48g
Carbs - 20g
Fiber 5 g
|
|
This recipe for Chicken and Mushrooms with Marsala Wine Sauce is from