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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (334g) Recipe makes 4 servings |
||
| Calories 531 | ||
| Calories from Fat 239 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.6g | 40% | |
| Saturated Fat 9.6g | 47% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 459mg | 19% | |
| Potassium 532mg | 15% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 2.6g | ||
| Protein 28.9g | 57% | |
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Ingredients
- 4 skinless boneless chicken breast halves, boneless, skinless
- 1/4 cup all-purpose flour (for coating)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- 1/4 cup butter
- 1 cup fresh mushrooms, sliced
- 1/2 cup marsala wine
- 1/4 cup cream sherry
Directions
1
Pound chicken breasts until flat and thin.2
Set aside.3
Mix together the flour, salt, pepper, and oregano in a pie pan.4
Melt oil and butter in a large skillet and bring to a low boil.5
Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.6
Turn over chicken pieces and add mushrooms.7
Cook until lightly browned.8
Add wine and sherry.9
Cover skillet and simmer for 10 minutes, turning chicken pieces once.
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Browse similar recipes by category
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Romantic
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #1091243
On Jan 5, 2009
EXCELLENT!! Was VERY nervous about making this for my new husband who is an international pilot and orders Chicken Marsala everywhere it is on the menu, so I knew this would be held to a high standard. (I'm a vegetarian and had never had it before, so I was really making this on blind faith, trusting the reviews.) Well, he LOVED IT, saying it is the best he has ever had!! (He meant it, too, because he has requested it several times since then.) For the cream sherry, I used "Harvey's Bristol Cream" at the suggestion of the wine store since its fine print states it is sherry. For the mushrooms, I used portabello. I doubled the sauce based on reviewer's suggestion, and I am so glad I did because it simmered an hour longer than I'd planned which really thickened the sauce! FABULOUS!!! I am so grateful for this site and reviewers' suggestions!!! Thanks so much!!!
From: ~mimello2002~
On Nov 21, 2008
This was an awesome recipe, I really enjoyed it! I could it eat everyday. I just tweaked it a little, I used sherry wine instead of cream sherry cuz that's all I could find and I added a little bit of cornstarch and water mix to the sauce to thicken it up...Thanks for sharing this recipe with everyone...
From: lynda clark
On Mar 8, 2002
Nothing I could say would express the words for this wonderfully delightul dish. It was absolutely FABULOUS!!! From the smell to the very first bite in my and my hubby's mouth was absolutely BREATH TAKING. I must say, that my hubby and I thoroughly enjoyed it, as did my 17 month old son. This is something I will be keeping in my TOP 10 Recipes for SPECIAL OCCASSIONS. Wonderfully excellent job on making and sharing this dish. KUDOS, to you!!!
From: BritniSB
On May 2, 2002
This dish was wonderful! I exchanged the "cream sherry" for "cooking sherry" due to the availability of what I had and it turned out great!
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