- 4 tablespoons butter, divided
- Cooking spray
- 1 (8-ounce) package presliced mushrooms
- 2 tablespoons finely chopped shallots
- 1 tablespoon minced fresh garlic
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 3 tablespoons all-purpose flour
- 3/4 cup fat-free, less-sodium chicken broth
- 1/2 cup dry Marsala wine
- 1/2 cup frozen green peas
- 2 tablespoons half-and-half
- 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
This delicious chicken marsala recipe turns an Italian classic into a quick and easy family favorite.
- Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
|Calories per serving:||585|
|Caloriesfromfat per serving:||24%|
|Fat per serving:||15.3g|
|Saturated fat per serving:||8.4g|
|Monounsaturated fat per serving:||4.1g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||51.4g|
|Carbohydrate per serving:||55g|
|Fiber per serving:||3.7g|
|Cholesterol per serving:||133mg|
|Iron per serving:||4.4mg|
|Sodium per serving:||469mg|
|Calcium per serving:||57mg|