Marsala Style Chicken Recipe
Ingredients
| Boneless chicken breast | 1 1/2 Pound | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| 3/4 cup fat-free, less-sodium chicken broth | ||
| Marsala wine | 1/3 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Thyme | 2 Teaspoon, chopped | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Cooking spray | ||
| Mushrooms package | 1 | |
| 1 tablespoon light butter | ||
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Combine broth and next 6 ingredients in a small bowl.
5. Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Combine broth and next 6 ingredients in a small bowl.
5. Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.
Chef
