Chicken and Mushrooms with Marsala Wine Sauce

Chicken and Mushrooms with Marsala Wine Sauce Recipe
Photo: John Autry; Styling: Cindy Barr
Try a lighter take on classic chicken marsala with this dish dressed in mushrooms and a marsala wine sauce. Serve with mashed potatoes or egg noodles to soak up the tasty sauce.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 384
Fat 10 g
Satfat 1.6 g
Monofat 5.9 g
Polyfat 1.6 g
Protein 48.2 g
Carbohydrate 20.3 g
Fiber 4.8 g
Cholesterol 99 mg
Iron 6.1 mg
Sodium 644 mg
Calcium 50 mg

Ingredients

1/2 cup dried porcini mushrooms (about 1/2 ounce)
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons all-purpose flour, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup chopped onion
1/4 teaspoon crushed red pepper
5 garlic cloves, thinly sliced
1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
1 teaspoon dried oregano
1/2 cup dry Marsala wine
2/3 cup fat-free, lower-sodium chicken broth
1 cup halved cherry tomatoes
1/4 cup small fresh basil leaves

Preparation

1. Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.

3. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.

4. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon 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 once. Sprinkle with basil.

David Bonom,

Cooking Light

September 2010
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