Creamy Chicken Marsala

By Jaymers

Ingredients

• 2 - 3 chicken breasts, pounded to about 1/4 - 1/2 inch thickness
• 3 tbsp flour
• 1/2 tbsp evoo
• 1 tbsp butter
• 8 ounces sliced baby bella mushrooms
• 1/2 C Marsala wine
• 1/2 C low sodium chicken broth
• 1 tbsp lemon juice
• 1 tbsp dried basil
• 1/2 C half and half
• 3 green onions, thinly sliced

Preparation

Step 1

1. Wash chicken and pat dry. Sprinkle lightly with pepper.

2. Dip chicken in flour to lightly coat both sides.

3. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes.

4. Turn the chicken and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occassionally.

5. Add the marsala wine, chicken broth and lemon juice and bring to a boil. Turn the heat down and let simmer, uncovered for 5 minutes.

6. Cover and continue cooking for 5 minutes or longer. If the sauce is too thin let it cook uncovered to reduce more.

7. Add the basil, half and half and green onions and cook for 2 minutes longer.

Nutrition: Approximately 1405 calories total, 350 calories per serving.