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Add a photoServings: 6
Ingredients
- 4 boneless skinless chicken breasts
- 1 stick butter
- 1 c. flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 c. lowfat milk
- 3/4 c. marsala wine
- 1 c. sliced mushrooms
Directions
- In large saute/fry or possibly fry pan, heat butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in lowfat milk; shake off excess. Dredge chicken in flour mix and add in to fry pan. (I like to cut chicken breasts in half before coating.)
- Saute/fry chicken in butter over medium to medium-high heat till browned and cooked through, turning often. Add in more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)
- Remove chicken from pan and place on platter. Keep chicken hot while making the sauce.
- Turn heat to medium high and add in the mushrooms; saute/fry till cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, till sauce has thickened slightly.
- (Note: Sauce should be tasted frequently, and more wine or possibly butter can be added as necessary. If sauce does not thicken properly, add in a little bit of flour and continue to stir.)
- When sauce is ready, add in chicken back to the pan and turn to coat.
- Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 143 | 46% |
| Total Fat 16.3g | 20% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 60mg | 20% |
| Sodium 538mg | 22% |
| Potassium 232mg | 7% |
| Total Carbs 22.46g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.67g | 3% |
| Protein 11.21g | 18% |
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