Marsala-Style Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 5.0g
  • Saturated fat: 1.8g
  • Protein: 42.8g
  • Carbohydrate: 10.1g
  • Cholesterol: 104mg
  • Iron: 2.1mg
  • Sodium: 674mg
  • Calories from fat: 18%
  • Fiber: 1.0g
  • Calcium: 30mg

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

  1. 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.
  2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
  3. 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.
  4. Combine broth and next 6 ingredients in a small bowl.
  5. 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.
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