Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 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
- ¾ cup marsala wine
- ¼ cup water
- 2 tbsp chopped parsley
- 2 tsp rosemary
- 2 tbsp butter
- 2 cups mushrooms
- 1 package (about 2 cups) sugar snap peas
- about 3 pounds chicken cutlets
- Flour
Directions
1. Mix marsala wine, water, chopped parsley, and rosemary in a bowl.
2. Melt butter in a large frying pan.
3. Add mushrooms and sugar snap peas. Fry on medium heat.
4. While mushrooms and peas are frying, flour the chicken.
5. Mushrooms and peas are finished frying!
6. Remove mushrooms/peas from heat, and put floured chicken in frying pan.
7. Cook chicken until it is well done.
8. Return mushrooms and peas to pan; add wine/water/rosemary/parsely mixture/
9. Bring to boil.
10. Boil until liquid is reduced.
11. Serve!