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Suggest a better descriptionPound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side. Remove from pan and set aside. Melt remaining butter in pan and add shallots and mushrooms. Cook until mushrooms are lightly browned. Add Marsala and bring to a boil, scraping browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan for about 3 minutes to reheat and finish cooking. Serve with buttered fettucini.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 373 | ||
Calories from Fat: 241 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 110.4mg | 34 % | |
Sodium 199mg | 7 % | |
Potassium 499.7mg | 13 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.7g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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