Wednesday, December 23, 2015

Chicken Marsala is definitely a diabetic-approved classic

this easy Italian favorite features tender chicken smothered in tasty mushrooms and a sweet wine sauce that will have everyone running to the table for dinner! Chicken Marsala is definitely a diabetes-approved classic!

Serves: 6
Cooking Time: 18 min

What You'll Need:

1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (1-1/2 pounds total), pounded to 1/4-inch thickness
2 tablespoons butter
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Marsala wine

What To Do:

Place the flour in a shallow dish. Add the chicken and coat evenly; set aside.

In a large skillet, heat the butter and oil over medium heat. Cook the chicken in batches for 3 to 4 minutes per side, or until golden and no pink remains. Remove the cooked chicken to a platter and keep warm.

Add the mushrooms to the skillet; sprinkle with salt and pepper, and sauté for 3 to 5 minutes, or until tender. Return the chicken to the skillet, add the wine, and reduce the heat to low.

Cook for 3 to 5 minutes, or until the sauce thickens and the chicken is heated through. Serve immediately.

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