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Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.
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Chicken Marsala is a chicken and mushroom dish made with a wine reduction sauce. The wine used is a popular dessert wine from the Sicilian city of Marsala. The dish originated in the late 1800s with families living in Italy, but as restaurants picked up on the easy-to-make dish, Americans took notice, and it is now popular in the United States.
Chicken Marsala gets much of its flavor from savory mushrooms. Both the mushrooms and the wine provide antioxidants that can help fight cell damage and provide other health benefits. Some studies even show that consuming mushrooms may help to slow age-related cognitive decline.
If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper if you prefer.
Heat oil in a skillet and add chicken. Pan fry chicken for 5 minutes on each side until golden, turning once until done. Remove, and cover with foil to keep warm.
You don't have to use whole chicken breasts in chicken Marsala. Some people use chicken tenderloins which cook a little bit faster and are less expensive. You can also use veal to make veal Marsala, another popular dish on some Italian restaurant menus.
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