Chicken Marsala

This one is slightly more complicated, but don't be intimidated.  Use a meat mallet to pound chicken tenderloins thin.  Dredge in flour.  Brown in olive oil and set aside on a plate.  Deglaze the pan with the marsala wine.  Add the mushrooms and cook until tender.  Put the chicken back in the pan with the chicken broth and cook until chicken is cooked through and tender, about 30 minutes.  Garnish with parsley if desired.



Chicken Marsala

calories per serving
215

6 Ingredients

  • 16 ounces, Boneless, Skinless Chicken Tenderloins
  • 0.25 cup, Marsala, Dry
  • 8 oz, Sliced Baby Portobello Mushrooms
  • 2 cup, Chicken Broth (Regular)
  • 30 ml (1tbsp=15ml), Extra Virgin Olive Oil.
  • 0.25 Cup (30g), Gold Medal Wondra Shake & Pour Flour
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 215
% Daily Value *
Total Fat 7 g10 %
Saturated Fat 1 g4 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 63 mg21 %
Sodium 503 mg21 %
Potassium 35 mg1 %
Total Carbohydrate 9 g3 %
Dietary Fiber 0 g1 %
Sugars 0 g
Protein 30 g59 %
Vitamin A0 %
Vitamin C0 %
Calcium0 %
Iron4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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