CHICKEN MARSALA recepie
Wine, lemons, and mushrooms flavor this chicken recepie the
lower salt and lower fat way.
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/4 C flour
- 4 chicken breasts, boned, skinless (5 ounces)
- 1 Tbsp olive oil
- 1/2 C Marsala wine
- 1/2 C chicken stock, skim fat from top
- 1/2 lemon fresh lemon juice
- 1/2 C sliced mushrooms
- 1 Tbsp fresh parsley, chopped
Mix together pepper, salt, and flour. Coat chicken with seasoned
flour. In a heavy-bottomed skillet, heat oil. Place chicken
breasts in skillet and brown on both sides. Then remove chicken
from skillet and set aside.
To the skillet, add wine and stir until the wine is heated.
Add juice, stock, and mushrooms. Stir to toss, reduce heat,
and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over
the chicken. Cover and cook for about 5-10 minutes or until
chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken
breast with 1/3 cup sauce
Chicken Marsala
INGREDIENTS:
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded
1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry
DIRECTIONS:
- In a shallow dish or bowl, mix together the flour, salt,
pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat.
Place chicken in the pan, and lightly brown. Turn over chicken
pieces, and add mushrooms. Pour in wine and sherry. Cover
skillet; simmer chicken 10 minutes, turning once, until
no longer pink and juices run clear.
Remarks
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By Robert
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