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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low fat version of the classic Chicken Marsala Ingredients:
20 ounce chicken breasts, skinless, boneless |
1/4 cup flour |
1 tsp oregano |
1 black pepper |
1 tbsp olive oil |
2 cups sliced cremini mushrooms |
2 tbsp chopped parsley |
3/4 cup marsala wine |
Directions:
1. Pound chicken breasts to a 1/4-inch thickness between two sheets of plastic wrap. Combine flour, oregano and black pepper on a plate or in a bowl. Dredge chicken breasts and set aside. Heat oil on medium heat in a large skillet.
2. Sauté mushrooms until softened, about 6-8 minutes. Remove from skillet and set aside.
3. In the same skillet, cook chicken breasts for 6 minutes, turning once half way through. Remove and keep warm. Return mushrooms to skillet, add parsley and marsala wine. Reduce liquid by about half. Return chicken to skillet and cook for 1-2 minutes more.
4. Serve with seasonal vegetables.
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