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Classic Chicken Marsala Recipe Video
|All purpose flour||1 Cup (16 tbs)|
|Marsala wine||1 Tablespoon|
|Baby bella mushroom||1 Cup (16 tbs)|
|Black pepper||To Taste|
|Kosher salt||To Taste|
|Extra virgin olive oil||1 Tablespoon|
|Freshly chopped parsley||1 Tablespoon (Use Fresh)|
|Juice of lemon||1 Tablespoon|
Calories 222 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.48 g2.4%
Trans Fat 0 g
Cholesterol 24.9 mg
Sodium 127.7 mg5.3%
Total Carbohydrates 30 g10%
Dietary Fiber 2.3 g9.4%
Sugars 2 g
Protein 14 g27.9%
Vitamin A 6.6% Vitamin C 35%
Calcium 3.3% Iron 12.4%
*Based on a 2000 Calorie diet
Slice baby bellas mushrooms.
Heat a pan on medium high heat and add extra virgin olive oil.
Lay the chicken breasts in the pan and it will get cooked quickly. Add some black pepper and some kosher salt. Given them a flip and they will be ready in 15 to 20 second.
Remove the chicken breasts from the pan.
Add more olive oil, add minced shallots, some freshly chopped parsley and throw in the mushrooms. Add a little more olive oil and mix.
Add some black pepper and kosher salt.
Remove the pan from flame and add ¼ cup of Marsala wine. Put the pan back to the flame and scrape the bottom of the pan. Cook for another 30 seconds. Turn off the flame.
Add 2 chunks of butter and let the butter melt on its own.
Chop fresh flat Italian parsley.
Arrange chicken pieces in a plate and squeeze a little bit of lemon juice. Pour the mushroom and sauce over the chicken. Sprinkle some freshly chopped parsley and serve.
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