Chicken Marsala
- 4 skinless, boneless chicken breast halves
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 2 Tbsp. fresh lemon juice
- 1/2 cup chicken broth
Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season chicken with salt and pepper. Dredge in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet, cooking 3-5 minutes on each side or until cooked through. Remove chicken to a plate.
Add mushrooms to skillet and saute 2-3 minutes. Add wine, lemon juice and chicken broth to skillet, scraping up browned bits. Bring to a boil, then lower heat to medium low. Return chicken to skillet, spooning sauce over. Simmer 2-3 minutes or until warmed through.
Serves 4.
Per serving: 240 calories, 8 g fat, 68 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 0 g fiber, 29 g protein, 1% Vitamin A, 9% Vitamin C, 2% calcium, 7% iron
For more great easy chicken recipes, see also:
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
