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Add a photoServings: 4
Ingredients
- 1 1/2 lb Chicken
- 2 Tbsp. BUTTER
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Dry MARSALA
- 1/2 c. BEEF Or possibly CHICKEN STOCK
- 1/2 lb MUSHROOMS, SLICED
- 2 Tbsp. BUTTER, SOFT
Directions
- SEASON CHICKEN, DIP IN FLOUR. Heat 2 TBSP. BUTTER WITHOUT Extra virgin olive oil OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 Minutes. EACH SIDE. REMOVE MEAT ANDMOST FAT. Add in WINE & 1/4 C. STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF Min. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 Minutes. Add in MUSHROOMS. TO SERVE, REMOVE MEAT Add in 1/4 C. STOCK AND BOIL TO REDUCE.
- REMOVE FROM HEAT Add in SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 560 | |
| Calories from Fat 390 | 70% |
| Total Fat 43.71g | 55% |
| Saturated Fat 15.5g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 183mg | 8% |
| Potassium 504mg | 14% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.21g | 2% |
| Protein 28.25g | 45% |
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