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Ingredients
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 4 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons flour
- 3/4 cup nonfat chicken broth
- 1/2 cup Marsala wine
- 1/2 cup green peas
- 2 tablespoons half-and-half, fat free
- 4 cups fettuccine, cooked
Details
Servings 4
Preparation
Step 1
1. Melt 3 tbs butter. Let stand 1 min, skim off foam. Pour through a fine sieve into a bowl, discard solids. Set aside.
2. Saute mushroom-garlic in sprayed pan 3 mins, until moisture evaporates. Remove from pan.
3. Place chicken between 2 sheets of heavy plastic wrap, pound to 1/4" thickness. Sprinkle both sides with half of s&p. Dredge in flour.
4. Add clarified butter to pan and heat. Add chicken, cook until lightly browned, about 3 mins/side. Remove from pan.
5. Add mushroom mixture back to pan, add broth and marsala, scraping up browned bits. Bring to a boil, reduce heat and simmer 5 mins, or until reduced to 1 cup.
6. Add peas, cook 1 min. Add 1 tb butter, half and half, rest of s&p. Stir until butter melts. Return chicken, cook until cooked through. Serve with sauce over pasta.
Notes: Excellent!
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