This is a quick and tasty chicken supper that needs very little added fat. It's elegant enough to serve when you have company.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Ingredients:
- 4 5-ounce skinless, boneless chicken breasts
- 1/4 cup flour
- 1 tsp oregano
- Black pepper
- 1 tbsp olive oil
- 2 cups sliced cremini mushrooms
- 2 tbsp chopped parsley
- 3/4 cup marsala wine
Preparation:
Pound chicken breasts to a 1/4-inch thickness between two sheets of plastic wrap. Combine flour, oregano and black pepper on a plate or in a bowl. Dredge chicken breasts and set aside.
Heat oil on medium heat in a large skillet. Sauté mushrooms until softened, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, cook chicken breasts for 6 minutes, turning once half way through. Remove and keep warm. Return mushrooms to skillet, add parsley and marsala wine. Reduce liquid by about half. Return chicken to skillet and cook for 1-2 minutes more.
Serve with seasonal vegetables.
Serves 4
Per Serving: Calories 225, Calories from Fat 38, Total Fat 4.2g (sat 0.8g), Cholesterol 82mg, Sodium 94mg, Carbohydrate 12.4g, Fiber 0.9g, Protein 34.3g
