Chicken Marsala
Nutrition Information
  • Serves: 4
  • Calories: 310
  • Fat: 15
  • Carbohydrates: 12
  • Sodium: 380
  • Fiber: 2
  • Protein: 29
  • Cholesterol: 75
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Ingredients
  • ¼ cup coarsely chopped pecans
  • ¼ cup all-purpose flour
  • 4 skinless, boneless chicken breast halves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoons olive oil
  • 8 ounces assorted mushrooms, trimmed and sliced
  • 2 shallots, sliced
  • ¾ cup low-sodium chicken broth
  • ½ cup Marsala
  • 1 tablespoon chopped parsley
Instructions
  1. Place pecans in small, non-stick skillet and cook 4 to 5 minutes over medium heat, stirring often, until toasted; set aside.
  2. Place chicken breasts between 2 pieces of heavy-duty plastic wrap and flatten with meat mallet to ¼-inch thickness. Sprinkle with salt and pepper and dredge in flour shaking to remove excess.
  3. Melt butter with olive oil in large non-stick skillet over medium-high heat; add chicken and brown 3 to 4 minutes on each side or until golden brown. Remove chicken from skillet; set aside.
  4. Add mushrooms and shallots to same skillet; sauté 3 minutes or until tender. Add broth and masala to skillet to deglaze pan. Bring mixture to a boil, reduce heat to medium and cook, stirring occasionally for 5 minutes or until sauce is slightly thickened. Return chicken to skillet and cook 1 to 2 minute or until thoroughly heated.
  5. Transfer chicken to a serving platter; spoon mushroom mixture over chicken and sprinkle with parsley and chopped pecans.
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