Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating. Featured in: Food; Dem Bones.
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|Serving Size: 1 recipe (440g)|
|Recipe Makes: 1|
|Calories from Fat: 195 (30%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 242.9mg||8 %|
|Potassium 180.4mg||5 %|
|Total Carbohydrate 106.6g||31 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 106.6g|
|Protein 0.9g||1 %|
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Calories per serving: 650
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