This recipe was handed down to me from my late Uncle Gene, who spent many years cooking and tending bar in a small Italian restaurant.
Mix flour, Italian seasoning, garlic powder, onion powder, and black pepper in a wide bowl. Coat the chicken breasts in olive oil, then dredge through flour mixture, lightly coating them.
In a large, heave saucepan over medium-high heat, saute chicken in 2 T. olive oil until browned on both sides, remove and set aside.
In the same pan, saute mushrooms until soft and brown. Add chicken broth, Marsala wine, and chicken. Bring to a boil, reduce heat and simmer, uncovered, for about an hour to an hour and a half. The sauce will have dissolved most of the flour on the chicken and be slightly thick when it's done.
Serve over prepared egg noodles and sprinkle with Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1377g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2437 | ||
Calories from Fat: 1044 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116g | 155 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 50.6g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 805.2mg | 248 % | |
Sodium 762.8mg | 26 % | |
Potassium 3022.9mg | 80 % | |
Total Carbohydrate 85.9g | 25 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 81.8g | ||
Protein 238.9g | 341 % | |
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: 2437
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