Chicken and shiitake Marsala

ChickenShiitakeMarsala

Dinner tonight, February 7 , 2016
Great way to incorporate a little asian inspired dish in to your everyday life
4 servings

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 (3 1/2-ounce) packages shiitake mushrooms, sliced
  • ½ cup Marsala wine
  • 2 green onions, finely chopped (about 1/3 cup) and divided
  • 2 tablespoons butter

1) Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2)
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

3)
Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

4)
Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

serving size: 1 chicken breast half and about 1/4 cup mushroom sauce

Nutritional notes:
Amount per serving
Calories: 291

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