1. In a shallow dish or bowl, mix together the flour, salt, pepper, garlic, and oregano.
2. Cut the chicken breasts into serving size pieces and pound to a thickness of about ¼ inch
3. Coat the chicken pieces with the flour mixture.
4. In a large skillet, melt the butter with the olive oil over medium heat.
5. As you prepare to cook the meat, begin cooking the pasta and steaming the green beans or asparagus.
6. Place chicken and diced shallot in the pan, and lightly brown.
7. Turn over chicken pieces, and add mushrooms.
8. Pour in Marsala and Sherry wine, and lemon juice. Cover skillet; simmer chicken 12 minutes and turn once.
9. Be certain you cook the meat to a point where it is no longer pink in the center and its juices run clear.
10. Serve the meat over the Linguini pasta, along with the green beans or asparagus.
11. Sprinkle shredded Parmesan cheese and chopped parsley on top of the meat and the pasta.
12. Spoon some of the Marsala and Sherry juice over the chicken and pasta. Place a small amount of butter on the green beans or asparagus.
Serve the meal with fresh Italian bread and a white Italian wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (491g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 221 (29%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 194.6mg||60 %|
|Sodium 351.8mg||12 %|
|Potassium 809.2mg||21 %|
|Total Carbohydrate 64.1g||19 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 61.5g|
|Protein 55.5g||79 %|
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Calories per serving: 751
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