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Ingredients
- 1/4 cup flour
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 lb boneless chicken breasts, pounded
- 2 TBSP butter
- 2 garlic cloves, minced
- 3 TBSP olive oil
- 1 (12 oz.) pkg. white mushrooms
- 1 cup chicken broth, divided
- 1 TBSP dried parsley
- 2/3 cup marsala wine
Directions
- Combine flour with Italian seasoning, salt and pepper. Reserve 2 tsp of flour-seasoning mixture.
- Add chicken to flour-seasoning mixture and coat.
- Heat a large skillet; add butter and olive oil.
- Add chicken and fry until brown, about 5 minutes.
- Remove chicken from skillet and add garlic with mushrooms.
- Add more oil if needed and cook until mushrooms are brown.
- Add 1/2 cup of broth.
- Reduce heat and add marsala wine.
- Whisk in remaining broth and reserved flour-seasoning mixture. Bring to boil.
- Return chicken to pan.
- Add parsley and cook all for 20 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 148 | 53% |
| Total Fat 16.7g | 21% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.07g | |
| Cholesterol 49mg | 16% |
| Sodium 430mg | 18% |
| Potassium 387mg | 11% |
| Total Carbs 10.01g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.99g | 2% |
| Protein 15.58g | 25% |
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