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Italian-Style Chicken and Mushrooms
Nb persons: 0
Yield:
Preparation time: 10 minutes
Total time: 30 minutes
Source:
| Italian-Style Chicken and Mushrooms Serves: 4 | |
| 1 Tbsp | unsalted butter |
| 4 tsp | olive oil |
| 1/2 lb | sliced mushrooms, (such as cremini or stemmed shiitake) |
| 1 sm | onion, chopped |
| 1/4 c | all-purpose flour |
| 1 lb | chicken breast cutlets, (1/4" thick), halved crosswise |
| 1 c | Marsala |
| dry red wine, alternative | |
| 1 1/4 c | reduced-sodium chicken broth |
| 2 Tbsp | chopped parsley |
1. Heat butter and 2 tsp of the oil in large nonstick skillet over medium-high heat. Add mushrooms and cook until golden, 5 minutes. Transfer to bowl. Cook onion in skillet until tender, 4 minutes. Add to bowl. Reserve skillet.
2. Put flour on plate and season. Coat chicken, shaking off excess. Reserve 1 1/2 Tbsp of the flour mixture.
3. Heat remaining 2 tsp oil in skillet over medium-high heat. Add chicken and brown, turning, about 3 minutes. Transfer to plate and keep warm. Add wine to skillet. Simmer, scraping up browned bits, until reduced by half, about 3 minutes.
4. Add broth and bring to a simmer. Remove 1/4 cup liquid and whisk in reserved flour. Whisk back into skillet. Bring to a boil. Add chicken and mushroom mixture and simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes. Serve sprinkled with parsley.
NUTRITION (per serving) 281 cal, 27 g pro, 9 g carb, 1 g fiber, 10.5 g fat, 3 g sat fat, 426 mg sodium
Supereasy side: Cook 1 cup finely chopped onion and 1 1/2 tsp minced garlic in olive oil until tender. Stir into 2 cups warm mashed potatoes.
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