Try this Chicken Marsala recipe, or contribute your own.
Suggest a better description* Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute, turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 | ||
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Calories: 352 | ||
Calories from Fat: 226 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 106.6mg | 33 % | |
Sodium 188.5mg | 6 % | |
Potassium 578mg | 15 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8g | ||
Protein 20.7g | 30 % | |
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: 352
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