Chicken Marsala

Ingredients

• 4 (5 oz.) chicken breasts, boneless skinless
• ½ C. flour
• ½ tsp. black pepper
• 4 tsp. olive oil
• 3 C. mushrooms, sliced ¼ inch thick
• 1 ½ C. sweet marsala wine
• ¼ C. water
• ½ tsp. instant Chicken bouillon granules, low sodium
• 1 Tbs. fresh parsley, minced
• 1/8 tsp. black pepper
• ½ C. cold water
• 1 ½ Tbs. cornstarch
• vegetable cooking spray

Directions

1. Coat chicken with flour seasoned with black pepper.
2. In a nonstick pan brown chicken on both sides using olive oil. Do not fully cook chicken at this point. Remove from skillet and place in a baking dish.
3. Spray the nonstick skillet with vegetable cooking spray and place on medium high heat. Add mushrooms and cook until soft. Place mushrooms in the baking dish over chicken.
4. In the same skillet heat wine and ¼ cup water. Add bouillon, parsley, and black pepper.
5. Meanwhile, mix ½ cup cold water and cornstarch. Gradually add cornstarch mixture to the wine mixture, stirring constantly, until sauce thickens.
6. Pour sauce over mushrooms and chicken and cover with foil.
7. Bake at 375 degrees for 15 minutes. Uncover and turn chicken breasts to coat. Bake an additional 10 minutes uncovered.

Recipe Summary:

Yield:  4 servings
Serving Size:  1 breast and ¼ cup sauce
Preparation Time:  15 minutes
Cook Time:  35 minutes

 

Nutrition Facts:

Calories:  260
Fat:  9 gms
Protein:  22 gms
Carbohydrate:  13 gms
Sodium:  55 mgs

Source:  Recipe from the Duke University Diet and Fitness Center cookbook.