COOK'S NETWORK QUICK&EASY CHICKEN MARSALA
This is a DELICIOUS, easy and quick meal. It's just fancy enough that I feel like we're eating something really special without spending hours in the kitchen or a ton of money. That being said, I didn't give it five stars because I think the sauce needs to be at least doubled.
I usually only make it for two-three chicken breasts because my hubby and I are light eaters, but there is NEVER enough sauce for leftovers the next day. And trust me -- you'll want the left overs! :)
It would also be excellent with a little fresh parsley sprinkled over the top after it has finished cooking.
DIRECTIONS
Pound chicken breasts to even out thickness and lightly salt and pepper.
In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.
Cook until mushrooms are lightly browned.
Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
Add cream and lemon juice and return to a boil.
Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.
Serve with buttered fettucini.
READY IN: 40 mins SERVES: 4
INGREDIENTS
4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1⁄2 lb mushroom, sliced
1⁄4 cup dry marsala
1⁄2 cup heavy cream
1 teaspoon lemon juice
NUTRITION INFORMATION
Serving Size: 1 (255 g)
Calories 378.4 Calories from Fat 232 61% Total Fat 25.8 g 39% Saturated Fat 14.8 g 74% Cholesterol 146.8 mg 48% Sodium 255.6 mg 10% Total Carbohydrate 6.5 g 2% Dietary Fiber 0.6 g 2% Sugars 1.3 g 5% Protein 28.1 g 56%
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