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Chicken Marsala
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5:30 Challenge / 5 ingredients / 30 minutes
Andrea Fischbach of Atlanta sent in a recipe for Chicken Marsala that is great for a weeknight at home or elegant enough for entertaining. Fischbach writes: “I made the most delicious dish last night. I sautéed chicken breast and then added Marsala wine and cream. It was so easy, but so tasty.”
I took the liberty of adding sliced wild mushrooms and coating the chicken with flour to give the sauce a little more body. The combination of cream and wild mushroom dresses it up without making it fussy.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1 pound thin-sliced boneless,
skinless chicken breasts
2 tablespoons all-purpose flour
1 (4-ounce) package wild mushrooms
1 cup Marsala wine
1/4 cup heavy cream
Instructions:
Sprinkle chicken with salt and pepper and coat with flour. In a well-oiled large skillet over high heat, brown chicken on both sides for 5 to 7 minutes, or until just cooked through. Remove chicken. Add mushrooms to pan and sauté until softened. Add Marsala, bring to a boil and cook until reduced by half. Reduce heat to low and stir in cream. Season with salt and pepper and cook until warmed through. Return chicken to the pan, turning occasionally to coat with sauce and heat through
Notes:
To make the meal: Peas and carrots and roasted potatoes
Nutrition:
Per serving: 237 calories (percent of calories from fat, 33), 28 grams protein, 5 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 86 milligrams cholesterol, 83 milligrams sodium.
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