CHICKEN MARSALA WITH SHIITAKE MUSHROOMS AND PROSCIUTTO

INGREDIENTS

2 large chicken breasts or 4 smaller ones (about 1 lb)
1 cup flour, for dredging chicken
1 tsp salt
1 tsp pepper
1 tsp dried oregano
2 tbsp olive oil
1 tbsp butter
4 oz shiitake mushrooms, sliced
2 garlic cloves, minced
4 slices Prosciutto, chopped
¾ cup Marsala wine
½ cup chicken broth
1 tbsp flour
parsley for garnish

INSTRUCTIONS

If you're using 2 large chicken breasts, cut them in half lengthwise, since they may be too thick. Place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about ½ inch in thickness, making sure not to break the meat.
Add the cup of flour to a shallow plate, add salt, pepper, oregano and mix well. Dredge each chicken breast through flour and set aside.
In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add a couple pieces of chicken at a time, you don't want to crowd them, and cook until it starts to brown, about 3 minutes per side. It's ok if it's not cooked through completely. Repeat with remaining chicken.
In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
Add 1 tbsp of flour and stir. Pour wine and chicken broth to the skillet and stir and make sure you scrape the bottom of the pan. Season with salt and pepper if needed. Let it simmer for about 5 minutes. The sauce will start to thicken a bit. Add chicken to skillet and cook for another 5 minutes until sauce reduces and thickens a bit more.
Garnish with parsley and serve.

NUTRITION INFORMATION

Serves: 4

8 Smartpoints

Calories: 373 Fat: 14.7g Saturated fat: 3.0g Unsaturated fat: 0.0g Trans fat:0.0g Carbohydrates: 12.3g Sugar: 1.4g Sodium: 898mg Fiber: 1.1gProtein: 40.1g Cholesterol: 109mg

8 SmartPoints

samedi 27 février 2016

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CHICKEN MARSALA WITH SHIITAKE MUSHROOMS AND PROSCIUTTO

INGREDIENTS

INSTRUCTIONS

NUTRITION INFORMATION

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