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Easy Chicken Marsala

 
One serving costs about $2.42

$2.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner
spoonacular Score:62%

Spoonacular Score: 62%

 

Easy Chicken Marsala might be just the main course you are searching for. This recipe makes 8 servings with 239 calories, 25g of protein, and 10g of fat each. For $1.42 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up butter, pepper, milk, and a few other things to make it today. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Try Easy Chicken Marsala, Easy Chicken Marsala, and Easy Chicken Marsala with Mushrooms for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups butter
butter
some
some boneless chicken breasts
boneless chicken breasts
2 tsps
2 tsps flour
flour
0.75 cups
0.75 cups marsala wine
marsala wine
1 cup
1 cup milk
milk
1 cup
1 cup mushrooms
mushrooms
0.13 tsps
0.13 tsps pepper
pepper
0.5 tsps
0.5 tsps salt
salt
0.25 cups butter
0.25 cups
butter
some boneless chicken breasts
some
boneless chicken breasts
2 tsps flour
2 tsps
flour
0.75 cups marsala wine
0.75 cups
marsala wine
1 cup milk
1 cup
milk
1 cup mushrooms
1 cup
mushrooms
0.13 tsps pepper
0.13 tsps
pepper
0.5 tsps salt
0.5 tsps
salt

Equipment

bowl
bowl
frying pan
frying pan
bowl
bowl
frying pan
frying pan


Instructions

  1. In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)
  2. Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)
  3. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.
  4. Turn heat to medium high and add the mushrooms; saute until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.
  5. (Note: Sauce should be tasted frequently, and more wine or butter can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.)
  6. When sauce is ready, add chicken back to the pan and turn to coat.
  7. Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs.
  8. Submitted by: Lisa M. Rohner

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.42
Ingredient
¼ cups butter
some boneless chicken breasts
¾ cups marsala wine
1 cup milk
1 cup mushrooms
Price
$0.49
$16.03
$1.95
$0.33
$0.53
$19.33

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
367 Calories
49g Protein
12g Total Fat
5g Carbs
20% Health Score
Limit These
Calories
367
18%

Fat
12g
19%

  Saturated Fat
5g
34%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
162mg
54%

Sodium
473mg
21%

Alcohol
3g
19%

Get Enough Of These
Protein
49g
99%

Vitamin B3
24mg
121%

Selenium
74µg
107%

Vitamin B6
1mg
86%

Phosphorus
514mg
51%

Vitamin B5
3mg
35%

Potassium
938mg
27%

Vitamin B2
0.33mg
20%

Magnesium
65mg
16%

Vitamin B1
0.18mg
12%

Vitamin B12
0.61µg
10%

Zinc
1mg
10%

Copper
0.12mg
6%

Vitamin A
294IU
6%

Iron
0.99mg
5%

Vitamin D
0.75µg
5%

Calcium
49mg
5%

Vitamin E
0.62mg
4%

Manganese
0.08mg
4%

Vitamin C
2mg
4%

Folate
13µg
3%

Vitamin K
1µg
1%

covered percent of daily need

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