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Ingredientes
- 3 tbsp. flour
- 1/2 teaspoon freshly grnd pepper
- 4 skinless boneless chicken breast halves, pounded to 1/4 inch thickness
- 4 tbsp. butter
- 1 tbsp. vegetable oil
- 1/2 c. minced onion
- 2 garlic cloves, minced
- 1/2 pound mushrooms, sliced
- 3 tbsp. marsala
- 2/3 c. beef stock
- Salt to taste
Direcciones
- Mix flour and pepper in a shallow dish. Dredge chicken in flour mix to coat; shake off excess. In a large frying pan, heat 2 Tbsp. of the butter in oil over medium heat. Add in chicken and cook till lightly brown, about 3 min a side. Remove and keep hot. Add in onion and garlic and saute/fry' till onion is tender, about 3 min. Add in mushrooms and cook till they are lightly browned, 3 to 5 min. Return chicken to pan, stir in marsala and beef stock. Bring to a boil, reduce heat and simmer till liquid reduces by one third. Whisk in remaining butter. Season with salt and additional pepper to taste. Serve with buttered, parsleyed noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 140 | 57% |
| Total Fat 15.86g | 20% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.1g | |
| Cholesterol 57mg | 19% |
| Sodium 247mg | 10% |
| Potassium 369mg | 11% |
| Total Carbs 10.1g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.57g | 2% |
| Protein 13.87g | 22% |
