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Sunday, November 27, 2011
Italian Chicken Marsala ♥
Here is a great sunday dinner dish low carb and very tasty! ♥
4 boneless, skinless chicken breasts, pounded thin
1 cup of all purpose flour
1 tsp of salt
1 tsp of fresh ground black pepper
1 tsp of dried marjoram
2 eggs, beaten with a little milk
2 Tbls of extra virgin olive oil
3 Tbls of butter( fat free version)
2 shallots, chopped
2 cloves of garlic, chopped
2 cups of sliced mushrooms (white button. baby portabella, porcini, etc.)
3/4 cups of sweet Marsala wine
1 cup of chicken broth
1/2 cup of heavy fat free whipping cream (optional)
1/4 cup of fresh flat leaf parsley
Using a medium size bowl, season the flour with the salt, pepper and marjoram.
Place the beaten eggs in another bowl.
Dip the chicken in the egg mixture and then in the flour mixture.
In a large frying pan heat the olive oil and butter.
Saute the chicken for 2 minutes on each side until browned.
Remove the chicken from the pan and drain on a paper towel.
In the meantime sauté the shallots, garlic and onions in the remaining butter and oil.
Cover and cook on medium heat for around 4 to 5 minutes until the mushrooms are tender.
Turn the heat up and deglaze the pan with the Marsala and broth while scraping all the bits off the bottom with a wooden spoon..
Reduce the mixture to about half.
Stir in the cream if you wish.
Lower the heat and return the chicken to the pan and cook covered for 2 minutes until the chicken is heated through and tender.
Plate the chicken and top with the Marsala and mushroom sauce.
Garnish with parsley and serve. enjoy! ♥
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