The secret ingredient in this recipe is the Marsala wine because of the deep, smokey flavor it adds to the sauce.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
20 mins
cook:
31 mins
total:
51 mins
Yield:
4 servings,(serving size: 1 chicken breast half and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in breadcrumbs, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  • Sprinkle chicken with 1/4 teaspoon each salt and pepper. Arrange chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet.

  • Spoon mushroom mixture onto center of chicken breasts. Roll up and secure with wooden picks. Dredge chicken breasts in flour, shaking off excess.

  • Wipe pan clean with paper towels. Heat 2 teaspoons oil in pan over medium-high heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake at 400° for 13 minutes or until done.

  • Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen browned bits.

  • Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.

  • Remove wooden picks from chicken; cut into 1-inch-thick slices. Spoon sauce onto serving plates; arrange chicken over sauce.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

353 calories; fat 7.6g; saturated fat 1.4g; protein 46g; carbohydrates 23.3g; cholesterol 100mg; iron 3mg; sodium 815mg; calories from fat 20%; fiber 1.7g; calcium 93mg.
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