s CHICKEN MARSALA **
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s CHICKEN MARSALA **
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Ingredients
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Instructions Instructions: *** 3-9-06 ok *** 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. 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. Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce) CALORIES 585(24% from fat); FAT 15.3g (sat 8.4g,mono 4.1g,poly 1g); PROTEIN 51.4g; CHOLESTEROL 133mg; CALCIUM 57mg; SODIUM 469mg; FIBER 3.7g; IRON 4.4mg; CARBOHYDRATE 55g Cooking Light, SEPTEMBER 2003 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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