Chicken Marsala

1 Reviews
100% would make this recipe again

This recipe is inspired by Marsala Scaloppine, a classic Italian dish. In this variation, chicken breast cutlets replace the traditional veal cutlets.

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Preparation : 10 min Cooking : 12 min
290 calories/serving

Ingredients

1 chicken breasts, boneless, skinless, thinly sliced 11 oz
2 tbsp cornstarch 0.6 oz
1/4 cup Marsala wine, or Port wine 2.2 fl.oz
2 tbsp butter, unsalted 1 oz
1/2 tbsp canola oil 0.3 fl.oz
1 clove garlic
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Slice the breast horizontally into thin cutlets. Coat each cutlet with the cornstarch; then shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets and brown each side for about 2 min.
  3. Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, then add salt and pepper to taste. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

290

Fat

12 g

19 %

Saturated 5.7 g
+ Trans 0.5 g

31 %

Cholesterol

100 mg

Sodium

60 mg

2 %

Carbohydrate

7 g

2 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

7 g

Protein

34 g

Vitamin A

8 %

Vitamin C

1 %

Calcium

2 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B6
Good source of  :
Phosphorus, Vitamin B12
Source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 4
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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