381
calories per serving
From Redbook
Total
time 20 minutes
Makes 4 Main-Dish Servings
4 boneless
chicken-breast halves, skin on (5 oz. each)
Salt and pepper
¼ cup
all-purpose flour
2 Tbsp.
unsalted butter
1 Tbsp.
olive oil
3 shallots,
halved and thinly sliced
½ lb.
sliced, mixed mushrooms
½ cup dry
Marsala wine
¼ cup
chicken stock
2 Tbsp.
chopped fresh flat-leaf parsley
1.
Season chicken with
salt and freshly ground black pepper. Spread flour on waxed paper; dredge
chicken in flour on both sides, then gently shake off excess.
2.
In heavy12-inch skillet
on medium-high, heat 1 tablespoon butter until it starts to lightly brown and
smell fragrant, then add oil, swirling pan to combine. Add chicken, skin side
down, and cook 3 minutes or until skin is lightly browned. Turn chicken and
cook 3 minutes; remove chicken, skin side up, to plate.
3.
Reduce heat to medium.
Add remaining 1 tablespoon butter and shallots, and cook 2 minutes. Add
mushrooms, raise heat to high; cook 2 to 3 minutes, or until mushrooms are
lightly browned and softened. Add Marsala, and let it boil 30 seconds; add
stock. Place chicken breasts, skin side up, on top of mixture and continue to
simmer 2 to 3 minutes, or until chicken is just barely pink in thickest parts
when slit with knife. Stir in parsley; season to taste with salt and pepper.
Each
serving about 33 g
protein, 11 g carbohydrate, 23 g total fat (8 g saturated), 1 g fiber, 106 mg
cholesterol, 126 mg sodium.
