Chicken Marsala Cooking With Kat-Cappella Recipe Video
Ingredients
| Olive oil | 1 Tablespoon | |
| Butter | 4 Tablespoon | |
| Chicken breast | 4 Pound, cut in half | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Oregano | 2 Teaspoon | |
| Salt | 1 Teaspoon (or to taste) | |
| Pepper | 1⁄8 Teaspoon | |
| Marsala wine | 1 1⁄2 Cup (24 tbs) | |
| Chicken stock | 1⁄4 Cup (4 tbs) | |
| Portabella mushroom cap | 2 Cup (32 tbs), chopped |
Nutrition Facts
Serving size
Calories 515 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 6.4 g32.2%
Trans Fat 0 g
Cholesterol 16.4 mg5.5%
Sodium 260.8 mg10.9%
Total Carbohydrates 11 g3.8%
Dietary Fiber 0.97 g3.9%
Sugars 4.1 g
Protein 70 g140%
Vitamin A 5.5% Vitamin C 1.1%
Calcium 2.8% Iron 4.9%
*Based on a 2000 Calorie diet
Directions
1) Add flour, salt, pepper and oregano to chicken.
2) Toss to coat and keep aside.
MAKING
3) In a pan, heat olive oil and butter.
4) Once heated, add the chicken pieces and stir.
5) Allow chicken to brown for 10-15 minutes while turning over once in a while.
6) Add marsala wine, chicken stock, and mushrooms.
7) Cover and allow to cook for 15 minutes.
8) Uncover and allow sauce to reduce and thicken.
SERVING
9) Serve garnished with fresh parsley.
Chef
