Try this Chicken Marsala recipe, or contribute your own.
Suggest a better descriptionPound chicken until thin.
Dredge chicken lightly on both sides with flour. Shake of excess. Get all your ingredients ready to make things go a bit smoother.
In large skillet, add chicken and cook through, 2 minutes on each side. Remove to platter.
In same skillet, melt some butter(if you have some oil from the chicken, you might want to either remove that oil and then add 2 TBS butter or add less butter and use the reserved oil) and saute mushrooms over medium heat until browned, about 10 minutes.
Stir in Marsala(or chicken stock, if using), rosemary and water. Add chicken and cook an additional 1-2 minutes on each side( or until cooked).
Remove chicken and place on serving platter.
To the reserved sauce and mushrooms, add 2 TBS butter( or you can use some cream for a smooth luxurious sauce). Add the parsley and just heat through.
Pour over chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2357g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5107 | ||
Calories from Fat: 3472 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 385.8g | 514 % | |
Saturated Fat 93.4g | 467 % | |
Monounsaturated Fat 144.7g | ||
Polyunsanturated Fat 118.7g | ||
Cholesterol 1380mg | 425 % | |
Sodium 2362mg | 81 % | |
Potassium 4200.2mg | 111 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 33.3g | ||
Protein 348.1g | 497 % | |
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: 5107
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