- Calories 291
- Caloriesfromfat 24%
- Fat 8g
- Satfat 4.2g
- Monofat 2g
- Polyfat 0.7g
- Protein 40.9g
- Carbohydrate 6.2g
- Fiber 0.6g
- Cholesterol 114mg
- Iron 1.6mg
- Sodium 303mg
- Calcium 40mg
Chicken and Shiitake Marsala
Photo: Oxmoor House
Marsala, a fortified Italian wine recognized for its golden brown color and sweet, nutty flavor, is used in both sweet and savory dishes. Along with the smoky mushrooms in this Chicken and Shiitake Marsala recipe, the wine creates a rich, aromatic sauce.
How to Make It
Step 1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Step 2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
Step 3
Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
Step 4
Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Fresh Food Fast
Calfrenchndn's Review
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CounterChef's Review
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SandeeMomOf3's Review
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Al1saPanv1n1's Review
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hueysfoot's Review
I agree with the others--make more sauce! Delicious and very easy!
Waterfallaurie's Review
Delicious and quick recipe! I made the dish before reading the reviews and agree with doubling the sauce. To cut calories, I added cornstarch instead of butter to thicken the sauce. To speed the cooking time, I sliced the thickest chicken breast halves in half to make the breasts thinner, rather than pounding. Pounding doesn't work well for me. I served with mushroom flavored couscous (from a box) and a baby green salad.
iarf02's Review
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SonaH76's Review
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lksmithnj's Review
We just finished dinner and this is really really good, and it's really really easy. I used only half the mushrooms because they're very expensive ($16/lb), but doubled the rest of the sauce recipe as suggested by other reviewers(butter and marsala) and didn't change anything else. Use the very best meat market chicken you can find, it makes all the difference.
This is a super recipe; served with papardelle pasta and fresh green beans.
Outstanding!
kbrandan's Review