Chicken, Marsala (364 W Flour - Olive Oil) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I need flavor this does it. Pounding out breast makes breast meat cook evenly, and optically looks like a much larger serving. For a change of taste sub Marsala for Madeira, Sherry, or Vermouth Ingredients:
4 chicken breast,skinless, boneless (6oz) |
1/4 tsp salt |
1/4 tsp black pepper, freshly ground |
2 tbsp all-purpose flour |
1 tbsp olive oil |
1 c mushrooms, presliced |
1/2 c wine, marsala |
1/2 c chicken broth, fat-free, less-sodium |
2 tbsp fresh lemon juice |
1 tbsp parsley,fresh,chopped |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
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