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