Try this Chicken Marsala recipe, or contribute your own.
Suggest a better descriptionSprinkle the chicken with salt and pepper. In a large, heavy skillet, melt 2 tablespoon of the butter and 2 tablespoon of the oil over medium-high heat. Add the 4 chicken breasts and cook until golden brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
In the same skillet, melt 1 tablespoon of butter, then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and sauté until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half, about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.
Return the chicken to the skillet and cook just until heated through, turning to coat, about 1 minute. Discard the rosemary sprig and stir the remaining 1 tablespoon of butter in to the sauce. Season the sauce with more salt and pepper to taste.
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Serving Size: 1 Serving (696g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1467 | ||
Calories from Fat: 689 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.5g | 102 % | |
Saturated Fat 33.2g | 166 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 483.7mg | 149 % | |
Sodium 595.1mg | 21 % | |
Potassium 1419mg | 37 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 69.6g | ||
Protein 111.9g | 160 % | |
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: 1467
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