Chicken Marsala

By kaydeis

Ingredients

• 3 Tbs butter, divided
• Cooking spray
• 1 (8-ounce) package presliced mushrooms
• 2 Tbs finely chopped shallots
• 1 Tbs minced fresh garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 tsp salt, divided
• 1/4 tsp black pepper, divided
• 3 Tbs all-purpose flour
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup dry Marsala wine
• 1/2 cup frozen green peas
• 2 Tbs half-and-half
• 3 oz fettuccine (uncooked)

Preparation

Step 1

1. Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

4. Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Servings: 4

Nutrition Facts
Nutrition (per serving): 410 calories, 80 calories from fat, 9.1g total fat, 86mg cholesterol, 352.7mg sodium, 663.9mg potassium, 44.8g carbohydrates, 2.7g fiber, 2.5g sugar, 36.7g protein, 10.6 points.

Source
Source: Cooking Light, SEPTEMBER 2003