Chicken Marsala
By nekmor
Ingredients
- Prep: 10 min Cook: 15 min
- 3 Tbsp whole-wheat flour
- 3 Tbsp white flour
- 4 small cloves of garlic
- 2 tsp garlic pepper
- 1 - 1 1/2 lb chicken cutlets
- 3 c sliced mushrooms
- 2 Tbsp thinly sliced shallots
- 1 c Marsala wine
- 1 c low-sodium chicken broth
- 1/2 c cooking sherry
- 1 Tbsp butter
- 2 Tbsp chopped parsley
- 1/2 tsp chopped fresh thyme leaf
- 1 tsp dried rosemary
- 1 tsp corn starch
Details
Servings 4
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
1. In a large zip lock bag, combine flours and garlic pepper. Shake chicken in mixture and set aside.
2. Lightly coat a large, nonstick skillet with cooking spray or evoo and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove cutlets to a plate and keep warm.
3. Add mushrooms and shallots to pan; stir for 1 to 2 minutes.
4. Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan.
5. Reduce heat and add broth
6. Create slurry with corn starch and 1 tsp warm water, stir into simmering broth
7. Add parsley, rosemary and thyme. Stir; cook until broth reduces by half.
8. Return chicken to pan and simmer for 5 minutes. Serve hot.
Makes 4 servings. Per serving: 320cal, 5 g fat (1 g sat), 400 g sodium, 20 g carbs, 1 g fiber, 27 g protein
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