Marsala-Style Chicken

Marsala-Style Chicken Recipe
Oxmoor House
Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal.

Yield:

4 servings (serving size: 4 ounces chicken and 1/3 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 262
Fat 5.0 g
Satfat 1.8 g
Protein 42.8 g
Carbohydrate 10.1 g
Cholesterol 104 mg
Iron 2.1 mg
Sodium 674 mg
Caloriesfromfat 18 %
Fiber 1.0 g
Calcium 30 mg

Ingredients

1 1/2 pounds skinless, boneless chicken breast halves
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
3/4 cup fat-free, less-sodium chicken broth
1/3 cup dry Marsala wine
2 teaspoons cornstarch
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
Cooking spray
1 (8-ounce) package pre-sliced mushrooms
1 tablespoon light butter
1 tablespoon chopped fresh parsley

Preparation

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.

Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine broth and next 6 ingredients in a small bowl.

Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note