Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
785
Calories
46g
Protein
19g
Fat
100g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 (¼-pound) thin-sliced chicken breast cutlets
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 2 tsp olive oil
- 2 cups sliced fresh mushrooms
- 2 tsp all purpose flour
- ¼ cup marsala wine
- ¼ cup reduced sodium chicken broth
Directions
1
Sprinkle the chicken with the salt and pepper.
2
Heat the oil in a large nonstick skillet over medium-high heat.
3
Add the chicken and cook until cooked through, about 3 mins on each side.
4
Transfer the chicken to a platter and keep warm.
5
Add the mushrooms to the skillet and cook, stirring frequently, until browned, about 3 mins.
6
Sprinkle the mushrooms with the flour, stirring to blend.
7
Add the marsala and broth; bring to a boil.
8
Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
9
Spoon the sauce over the chicken.
Recipe sourced from
fandom