Sunday, November 21, 2010

Chicken Marsala Recipe


Chicken Marsala

2 tablespoons butter
1  (8-ounce) package pre-sliced mushrooms
4  (6-ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
¼ cup gluten free flour
1/2  cup  fat-free, less-sodium chicken broth
1/2  cup dry Marsala wine
2 Tablespoons lemon juice



Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt and pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Place 2 Tablespoons butter in a large nonstick skillet over medium-high heat. Add chicken to pan and brown for approximately 3 minutes on each side. Remove chicken from pan; cover with foil and keep warm in a 300 degree oven. Place mushrooms, broth, marsala and lemon juice in chicken pan. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 3/4 cup. Return chicken to pan; cook until thoroughly heated.

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