Chicken Marsala
Published: 09/09/2009 by Washington Fryer Commission
Makes 4 servings.
4 Washington grown chicken breast halves
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon Italian Seasoning
1/8 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 cup fresh sliced mushrooms
1 cup Marsala wine
Wipe chicken breasts with a damp paper towel; discard paper towel. Butterfly or split each breast horizontally with a sharp knife. Thinner pieces of chicken will cook more quickly and evenly. Set aside. Combine flour, salt, Italian Seasoning and pepper; coat both sides of chicken with flour mixture. Heat oil and butter in skillet over medium-high heat. Add chicken and cook about 2 minutes or until lightly browned. Turn to brown on second side. Add mushrooms; cook about 2 minutes or until chicken is browned on second side. Add wine and cover; simmer about 10 minutes or until chicken tests done when cut with a knife and juices run clear.
Per Serving: (calculations based on boneless, skinless chicken breasts) 270 calories / 14g protein / 13g fat (5g sat.fat) / 50 mg cholesterol / 8g carbohydrates / 393 mg sodium.
Quick Method: add 1 jar (12-14 oz.) wine and mushroom simmer sauce* to browned chicken breast and simmer about 10 minutes or until chicken tests done when cut with a knife and juices run clear. Makes 4 servings.
*Available in sauce section of supermarket or specialty foods store.
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