Place chicken in a zip loc bag and pound it with a rolling pin until about a 1/2 inch thick. Season with salt and pepper on both sides of the chicken and then dredge chicken in the flour.
Pour 2 tablespoons of olive oil in a skillet over medium heat. Add chicken and cook 4-5 minutes on each side. Add more olive oil if necessary. Remove the chicken from the skillet and set aside.
Add 1 tablespoon olive oil to the skillet and add mushrooms. Cook for 5-6 minutes or until mushrooms are golden brown. Remove and place with the chicken.
Add last tablespoon of olive oil into the pan. Add garlic and 1 tablespoon of flour and mix until well incorporated. Stir in corn starch and continue to mix. Pour in Marsala wine, balsamic vinegar and chicken stock and cook 4-5 minutes or until the mixture starts to thicken up. Add chicken and mushrooms back into the sauce and stir for about 1 minute.
Garnish with freshly chopped parsley.
Great flavour - just not enough sauce. Double the amounts for the sauce.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.9mg||0 %|
|Sodium 67mg||2 %|
|Potassium 268.6mg||7 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 19.8g|
|Protein 1.9g||3 %|
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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: 149
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