Saturday, June 28, 2008

Chicken Marsala

This one is an easy chicken recipe which is also very delicious. You can serve with a salad and have a complete meal. And it takes only 20 minutes to prepare it.

And you get to use wine:)

Sage is a great herb that works with this recipe. Use about 1 tablespoon chopped fresh sage if you have any available. You can use dried also, but fresh is always nicer. You can also use rosemary, especially if you are serving a boiled potato next to it which would add about 160 calories for a medium sized one (about 200 g).

You can also substitute shallots with the onion if you want a more garlicky taste. I just use whatever is handy.



4 chicken breasts, boned, skinless (5 oz. each)
1/4 cup flour
1 tablespoon olive oil
1/2 tablespoons butter
1/2 cup Marsala wine
1/2 cup sliced mushrooms
1 onion, sliced thin

1 tablespoon fresh parsley, chopped
Salt and pepper to taste


Mix together pepper, salt, and flour. Coat chicken with seasoned flour.

Heat oil in a heavy-bottomed skillet. Place chicken breasts in skillet and brown on both sides. Remove chicken from skillet and set aside.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Spoon mushroom sauce around chicken and sprinkle with parsley.

Makes 4 servings:

Per serving: 1 chicken breast with 1/3 cup sauce

Calories: 235
Fat: 6 g
Carbohydrates: 35.5 g
Protein: 8 g

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