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Chicken marsala

Chicken marsala


1 tablespoon whole-wheat flour
1/4 teaspoon white pepper
1 1/2 pounds chicken breast, thinly sliced
1 cup button mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup portobello mushrooms, sliced
2 tablespoons shallots, thinly sliced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
2 tablespoons  fresh parsley, chopped
1/2 teaspoon  fresh thyme leaf, chopped


Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove chicken, place on plate and keep warm.

Add mushrooms and shallots to pan; stir for 1 to 2 minutes.

Add the whole-wheat flour and cook for 2 minutes, constantly stirring.

Add wine to pan. Reduce the mixture to desired thickness, scraping any loose brown bits from bottom of pan.

Reduce heat and add broth, parsley, white pepper, and thyme. Stir; cook until broth reduces by half.

Return chicken to pan and simmer for 5 minutes. Serve.




Prep Time


Cook Time

Nutrition facts

Calories 248
Fat 5.8 g
Sat Fat 1.5 g
Cholesterol 119 mg
Sodium 321.8 mg
Carbohydrate 7.2 g
Fiber 1.2 g
Protein 39.7 g

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