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Name: Chicken Paillards with Marsala-Smothered Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 4 tbsp Pompeian Classic Mediterranean Olive Oil; 4 boneless chicken breast halves trimmed, pounded to 1/2" thick; 1/4 cup flour; 2 tbsp shallots chopped; 3/4 pound mixed mushrooms trimmed and sliced; 1 cup marsala cooking wine; 1/3 cup Chicken broth; 2 tbsp flat leaf parsely chopped; sea salt and pepper to taste

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INGREDIENTS

4 tbsp Pompeian Classic Mediterranean Olive Oil
4 boneless chicken breast halves ; trimmed, pounded to 1/2" thick
1/4 cup flour
2 tbsp shallots ; chopped
3/4 pound mixed mushrooms ; trimmed and sliced
1 cup marsala cooking wine
1/3 cup Chicken broth
2 tbsp flat leaf parsely ; chopped
sea salt and pepper to taste

Servings

INSTRUCTIONS

Preparation

1. Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat. Dredge two chicken breast halves in flour. Add to skillet and brown well on both sides. Remove, season with salt and pepper, and keep warm. Add 1 Tbsp. of the oil to skillet. Repeat with remaining two chicken breast halves. Add remaining 1 Tbsp. of the oil to skillet and lower heat to medium. Add shallots and cook until soft, 2 min. Raise heat to medium-high, add mushrooms and cook for 2 min. more. Remove and keep warm.

2. Add the Marsala wine to skillet. Bring to a boil and reduce by one half. Add chicken broth. Bring to a boil; season with salt and pepper and return chicken to skillet. Cover, lower heat and simmer for 20 min. Remove chicken to a serving platter. Return mushrooms to skillet and heat in sauce for 5 min. Spoon mushrooms and sauce over chicken. Sprinkle with parsley and serve immediately.

NOTES

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Chicken Paillards with Marsala-Smothered Mushrooms

4 tbsp Pompeian Classic Mediterranean Olive Oil
4 boneless chicken breast halves trimmed, pounded to 1/2" thick
1/4 cup flour
2 tbsp shallots chopped
3/4 pound mixed mushrooms trimmed and sliced
1 cup marsala cooking wine
1/3 cup Chicken broth
2 tbsp flat leaf parsely chopped
 sea salt and pepper to taste

Preparation
1. Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat. Dredge two chicken breast halves in flour. Add to skillet and brown well on both sides. Remove, season with salt and pepper, and keep warm. Add 1 Tbsp. of the oil to skillet. Repeat with remaining two chicken breast halves. Add remaining 1 Tbsp. of the oil to skillet and lower heat to medium. Add shallots and cook until soft, 2 min. Raise heat to medium-high, add mushrooms and cook for 2 min. more. Remove and keep warm.

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Nutrition

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Serving Size: 1 Serving (412g)
Recipe Makes: 4 Servings

Calories: 345
Calories from Fat: 30 (9%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.8g
Cholesterol 136.9mg		42 %
Sodium 625.4mg		22 %
Potassium 964.3mg		25 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 13.3g
Protein 58.7g		84 %
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.

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Calories per serving: 345

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