Published January 29, 2013 | Written by The Healthline Editorial Team
Marsala is a fortified wine from Sicily. It has a rich, slightly sweet flavour that is traditionally used in this chicken dish. The big difference with this recipe is the sauce isn't made with butter or cream, but relies on simmering to thicken the sauce.
|Serving size:||1 chicken breast|
|Calories per serving:||298|
|Total Fat 6.3g||10%|
- 1/4 cup flour
- 2 teaspoons freshly cracked black pepper
- 1/4 teaspoon salt
- 4 boneless, skinless chicken breasts
- 1 Tablespoons vegetable oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 8 ounces fresh, sliced mushrooms
- 1/4 cup fresh lemon juice
Step by Step:
- Combine flour, pepper and salt in a shallow dish.
- Dip each chicken breast into the seasoned flour mixture and coat both sides well.
- Shake off any excess flour and set chicken to one side.
- Heat oil in a large frying pan over medium-high heat.
- Carefully add chicken and sauté 3 to 4 minutes on each side, or until golden brown. Remove from pan and set aside.
- Add Marsala to the frying pan and bring to a simmer.
- Add remaining ingredients, except chicken, and cook 8 to 10 minutes. Stirring occasionally until the sauce reduces by half.
- Return chicken to frying pan and spoon sauce over chicken.
- Cover and cook for a further 8 to 10 minutes, or until chicken is cooked through.
- Serve with remaining sauce.