Chicken Marsala
- 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
- Place pecans in small, non-stick skillet and cook 4 to 5 minutes over medium heat, stirring often, until toasted; set aside.
- 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.
- 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.
- 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.
- Transfer chicken to a serving platter; spoon mushroom mixture over chicken and sprinkle with parsley and chopped pecans.
Calories: 310 Fat: 15 Carbohydrates: 12 Sodium: 380 Fiber: 2 Protein: 29 Cholesterol: 75
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2010/06/2816/
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