Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer until they are about a quarter inch thick. Season a good amount of sale and pepper on both sides of each piece. Place some flour on a plate and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown. Remove chicken and place them on your serving platter covering them with foil. Carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly approx. 3 minutes. Pour mushrooms and sauce over chicken and serve.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 89.5mg||28 %|
|Sodium 206.2mg||7 %|
|Potassium 561.3mg||15 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 22.4g|
|Protein 30g||43 %|
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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: 328
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