Chicken and Mushrooms with Marsala Wine Sauce

By Kplmrm

Serve with mashed potatoes or egg noodles to soak up the tasty sauce.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)


Calories:384
Fat:10g (sat 1.6g,mono 5.9g,poly 1.6g)
Protein:48.2g
Carbohydrate:20.3g
Fiber:4.8g
Cholesterol:99mg
Iron:6.1mg
Sodium:644mg
Calcium:50mg

Ingredients

• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 teaspoons all-purpose flour, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1/2 cup chopped onion
• 1/4 teaspoon crushed red pepper
• 5 garlic cloves, thinly sliced
• 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
• 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
• 1 teaspoon dried oregano
• 1/2 cup dry Marsala wine
• 2/3 cup fat-free, lower-sodium chicken broth
• 1 cup halved cherry tomatoes
• 1/4 cup small fresh basil leaves

Details

Adapted from find.myrecipes.com

Preparation

Step 1

1. Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.

3. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.

4. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with basil.