381 calories per serving

From Redbook

Total time 20 minutes

Description: Chicken Marsala With Mushrooms

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.

Description: CHICKEN MARSALA with Mushrooms

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.
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