dish
Chicken and Mushroom Marsala

4
Serves
243
Calories
14
Nutrients
16
Vitamins

Ingredients

1 1/2 tablespoons olive oil
1/4 cup flour for dredging
8 ounces mushrooms , sliced
1/3 cup Marsala wine
2/3 cup low-sodium chicken broth
2 tablespoons chopped parsley

Cooking Instructions

1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.

2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm.

3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.

4. Add the chicken broth , chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.

5. Remove the chicken to a clean serving platter and keep warm. Simmer the broth mixture until it has reduced by half, about 5 minutes. Spoon the sauce over the chicken, sprinkle with parsley and serve.

Serving Size: 1 chicken breast

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
243
Protein
35 g
Total Carbohydrate
7 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
83 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
57 %
Percent Calories from Carbohydrate
8 %
Percent Calories from Fat
25 %
Vitamin A
101 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
18 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
9 mcg
Vitamin C
6 mg
Vitamin D
2 IU
Folate
24 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
24 mg
Iron
2 mg
Phosphorus
341 mg
Potassium
584 mg
Sodium
312 mg
Zinc
2 mg