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Ingredientes
- 1/2 c. all-purpose flour
- 1 Tbsp. Essence (see Bayou Blast recipe)
- 2 x boned skinned chicken breasts 6 to 8 ounce ea cut in halves, and pounded thin
- 1 Tbsp. extra virgin olive oil
- 4 Tbsp. butter
- 3 c. sliced mushrooms (cremini, oyster, shiitake)
- 3/4 c. Marsala
- 1 c. chicken stock Salt to taste Freshly-grnd black pepper to taste Minced chives for garnish
Direcciones
- In a shallow bowl or possibly plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mix, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat till very warm but not smoking. Add in 1 Tbsp. of the butter and cook the chicken breasts till golden on both sides, about 3 min per side. Transfer to a plate and set aside.
- Add in 1 Tbsp. of the remaining butter to the pan and add in the mushrooms. Cook, stirring frequently, till mushrooms are golden around the edges and have given off their liquid. Add in the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add in the chicken stock and cook for 3 min, or possibly till the sauce has thickened slightly.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook till they are cooked through and the sauce has thickened, about 5 to 6 min. Swirl in the remaining 2 Tbsp. of butter, add in salt and pepper, to taste. Garnish with minced chives and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 140 | 46% |
| Total Fat 15.87g | 20% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.01g | |
| Cholesterol 44mg | 15% |
| Sodium 122mg | 5% |
| Potassium 333mg | 10% |
| Total Carbs 20.38g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.41g | 3% |
| Protein 9.92g | 16% |
