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Chicken Marsala Recipe

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A delicate wine sauce tops lightly breaded chicken for a truly elegant, restaurant-quality meal that will delight family and friends alike. —Cher Schwartz, Ellisville, Missouri

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Quick

Diabetic Friendly

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Chicken Marsala Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced fresh mushrooms
2 tablespoons butter
3/4 cup marsala wine or chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried rosemary, crushed
2 tablespoons grated Parmesan cheese, optional

Directions

Flatten chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add chicken, two pieces at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
In the same skillet, saute mushrooms in butter until tender. Add the wine, parsley and rosemary. Bring to a boil; cook until liquid is reduced by half. Serve with chicken; sprinkle with cheese if desired. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 1/4 cup mushroom mixture (calculated without cheese) equals 281 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 99 mg sodium, 7 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 3 fat.

Originally published as Chicken Marsala in Simple & Delicious February/March 2011, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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