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Add a photoThe thing I LOVE about this recipe is that it’s quick, easy & Italian It’s one of those dishes that you can whip right up when you’re really not feeling the jive to make a feast after a long day of work (that’s what I did). It is also one of those dishes that makes you look like a master chef to your dinner guests It’s so YUMMY!
Ingredients
- ½ C flour
- ½ tsp. Salt
- Pepper (to taste)
- 4 vegan chicken cutlets
- salt (to taste)
- 2 Tbsp olive oil
- 2 Tbsp vegan margarine
- 1-8 oz. Package of button mushrooms sliced
- ½ C Marsala
- 1/2 C Sherry
- 16 oz. Angel hair pasta (cooked)
Directions
- In a shallow pan, mix together the flour, ½ tsp. salt, and pepper. Sprinkle a dash of salt on chicken and coat chicken with flour mixture.
- In a large skillet over medium heat., melt margarine in oil. Place chicken in the pan, and let it brown lightly.
- Turn over chicken and add mushrooms. Pour in wine and sherry. Cover and simmer chicken 8 â 10 minutes or until mushrooms are cooked down.
- Serve on a bed of angel hair pasta
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 75 | 12% |
| Total Fat 8.62g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 324mg | 9% |
| Total Carbs 104.68g | 28% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.66g | 5% |
| Protein 16.52g | 26% |
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