Directions:
- Trim chicken.
- Cut chicken breast in half - pound nice and flat.
- Heat butter and oil together in skillet.
- Dredge chicken in flour (mixed with salt and pepper to taste).
- Shake of excess flour.
- Dip chicken in beaten eggs.
- Saute in hot fat until golden on both sides.
- Drain on paper towel.
- Place in shallow baking dish.
- Make sauce;.
- Melt butter in saucepan.
- Add garlic and shallots. Saute for a minute.
- Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
- Add stock and Marsala and continue to stir until smooth and slightly thickened.
- Add lemon juice.
- Pour sauce over chicken and bake until tenders (30 min).
- Preheat oven to 375.
- Sprinkle with fresh parsley and add fresh lemon slices when serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 851.41 Kcal (3565 kJ) | ||
| Calories from fat | 631.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.2g | 108% | |
|---|---|---|---|
| Cholesterol | 277.78mg | 93% | |
| Sodium | 1414.7mg | 59% | |
| Potassium | 644.99mg | 14% | |
| Total Carbs | 14.55g | 5% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 39.49g | 79% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 193.36 Kcal (810 kJ) | ||
| Calories from fat | 143.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.94g | 108% | |
|---|---|---|---|
| Cholesterol | 63.09mg | 93% | |
| Sodium | 321.29mg | 59% | |
| Potassium | 146.48mg | 14% | |
| Total Carbs | 3.31g | 5% | |
| Sugars | 0.12g | 2% | |
| Dietary Fiber | 0.23g | 4% | |
| Protein | 8.97g | 79% | |
| Vitamin C | 3.2mg | 24% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.2mg | 5% | |
| Calcium | 12.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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