This dish flooded my mind with warm memories of my grandmother, who always ordered Chicken or Veal Marsala at her favorite Italian restaurants. The Marsala and lemon combination gives the chicken a sweet and tangy flavor and fills the house with a wonderful scent. Serve it with oven-roasted potatoes and green beans with lemon and garlic.
(Start the potatoes first, if you are making them.) In a medium bowl, combine the flour, salt and pepper. Add the chicken and toss it gently to coat thoroughly. Heat a large heavy skillet over medium heat. Add 1 Tbsp. oil and the butter and let the butter melt. Add the chicken and cook it on each side until it is browned and cooked partially through, 6 - 8 minutes total. Remove the chicken from the pan and set it aside. (Meanwhile, start the green beans, if you are serving them.)
Add the remaining oil to the pan without cleaning it. Sauté the mushrooms and garlic for one minute, then add the wine, broth and lemon juice. Bring the liquid to a low boil, scraping any bits from the bottom of the pan. Simmer the mixture for about 10 minutes until the mushrooms are tender and the liquid is reduced and slightly thickened.
Add the chicken back into the pan, spooning the sauce over it, and cook it for 3 - 5 more minutes until it is just cooked through. Season it with additional salt, if desired, and sprinkle the chicken with parsley before serving it (optional).
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 351 (56%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 131.6mg||41 %|
|Sodium 655.4mg||23 %|
|Potassium 610.1mg||16 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 23.4g|
|Protein 38.8g||55 %|
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Calories per serving: 627
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