Nutrition balance score
Good
Glycemic Index
58
Moderate
Nutrition per serving
Calories4095.4 kcal (205%)
Total Fat174.8 g (250%)
Carbs206.9 g (80%)
Sugars45.1 g (50%)
Protein337.3 g (675%)
Sodium7870.7 mg (394%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 lbschicken cutlets
thinned, boneless skinless chicken breasts, cut in hall widthwise
1 ½ cupsall-purpose flour
1 tspsalt
¼ tspblack pepper
1 tsponion powder
1 tspgarlic powder
½ cupextra-virgin olive oil
3cloves garlic
minced
1shallot
large, minced
2 x 8 ozcremini mushrooms
containers, sliced
1 x 12.7 ozmarsala wine
bottle, cooking
1 cupchicken broth
lemon
juice
2 Tbspmargarine
½ cupfresh parsley
chopped, for garnishing, optional
Instructions
Step 1
In a shallow dish, combine the flour, salt, pepper, onion powder, and garlic powder
Step 2
Dredge the chicken in the flour mixture shaking gently to remove an extra flour,
Step 3
In a large frying pan, heat olive oil over medium heat. Fry the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes per side. Transfer to a plate and set aside.
Step 4
In the same pan, place garlic, shallots, and mushrooms.
Step 5
Sauté until mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
Step 6
Pour the marsala wine into the pan and scrape up all caramelized bits from the bottom to deglaze.
Step 7
Add the chicken broth, lemon juice, and mar- garine.
Step 8
Mix well and bring to a gentle boil.
Step 9
Reduce lo simmer and cook until the liquid has reduced by hall and the sauce is creamy, about 5 minutes.
Step 10
Add the chicken and simmer for 5 minutes, flipping halfway through.
Step 11
Sprinkle with parsley if desired and serve.
Notes
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