*In a shallow bowl or plate combine the flour and cajun seasoning and stir to combine thoroughly. Dredge the chicken breasts halves in the seasoned flour mixture shaking to remove any excess flour.
*Heat the oil in a large skillet over medium-highheat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 135mg||42 %|
|Sodium 587.9mg||20 %|
|Potassium 759.4mg||20 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 27.2g|
|Protein 47.3g||68 %|
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: 486
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.