Can be frozen done
Sprinkle cutlets with salt and pepper (can pound if they are bigger than nuggets). Dredge in starch. Heat olive oil and 1.5 tbsp margarine over medium heat. Sautee chicken until brown. Set aside
Drain most but not all of the fat from skillet. Heat medium high and sautee mushrooms and onions until liquicd evaporates. add marsala and continue to sautee until liquid evaporates.
add stock, tomato paste and chicken. bring to boil and reduce heat. simmer for 15 minutes, turning once. remove chicken. you can thicken the sauce with starch and water if you need. add a little more salt and pepper if necessary. add leftover margarine.
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Serving Size: 1 Serving (1199g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 587 | ||
Calories from Fat: 98 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 715.4mg | 25 % | |
Potassium 820.6mg | 22 % | |
Total Carbohydrate 84.5g | 25 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 83.2g | ||
Protein 13.1g | 19 % | |
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: 587
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