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Chicken Breasts with Wild Mushrooms and Marsala*

Active: 21 min
Total: 21 min

4 skinless, boneless chicken-breast halves (about 6 oz each), tenders (thin strip on underside of each breast half) removed
1⁄2 tsp each salt and freshly ground pepper
1⁄4 cup flour
2 Tbsp each oil and butter
12 oz fresh crimini or white button mushrooms, sliced
2 Tbsp finely chopped shallot
1 Tbsp ground dried porcini mushrooms (see Note)
1⁄2 cup each dry Marsala and fat-free chicken broth

Season chicken with 1⁄4 tsp each salt and pepper. Dredge in flour; shake off excess.

Heat oil in a large skillet over medium heat. Add chicken and cook, turning once, 6 to 8 minutes until lightly browned on both sides and barely firm when pressed in centers. Transfer to a plate; cover to keep warm.

Melt butter in same skillet over medium heat. Add mushrooms and, stirring occasionally, cook 6 minutes or until liquid evaporates. Stir in shallot; cook 2 minutes or until soft. Stir in ground mushrooms, then Marsala. Increase heat, bring to a boil and boil 30 seconds. Add broth; return to a boil.

Add chicken; turn to coat. Reduce heat; simmer until sauce thickens. Season with remaining salt and pepper.

Serves 4. Per serving ($1.64): 392 cal, 43 g pro, 12 g car, 1 g fiber, 15 g fat (5 g saturated fat), 114 mg chol, 545 mg sod

Note: Brush any grit off 1⁄4 cup sliced dried porcini. Grind mushrooms in a blender or spice grinder until powdered.

Womans Day 9/1/03