Penn Herb Wellness Guide
Chicken Marsala
Angie McGowan
Be sure to buy quality Marsala—the sauce depends on it.
Ingredients
- 4 boneless, skinless chicken breasts (or bone-in chicken breasts)
- 2 pinches kosher salt
- 1 pinch pepper
- 2 Tbs olive oil
- 1 large portobella mushroom cap
- 1 Tbs butter
- 2 Tbs flour
- 2 cups Marsala wine
Directions
- Salt and pepper chicken. Preheat skillet and drizzle with olive oil. Brown chicken on both sides over medium heat. Remove chicken.
- Add mushrooms and a pinch of kosher salt. Saut until tender. Remove mushrooms. Turn heat to low. Add butter and melt.
- Whisk in flour and cook for 2 to 3 minutes. Add Marsala wine. Turn heat to high and continue to whisk until sauce thickens.
- Add mushrooms and chicken. Cover and let simmer for about 20 minutes before serving.
Nutrition Facts
Calories 324
Calories from Fat 115 (35%)
(20%)Total Fat 13g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(28%)Cholesterol 83mg
(14%)Sodium 336mg
(21%)Potassium 734mg
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(53%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.