Chicken and Mushroom Marsala
Crispy Panko Green Beans and Mashed Potatoes
Wine Recommendation
Imagery Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- ½ tsp salt
- ½ tsp pepper
- ½ cup all purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 (8-oz) pkg sliced mushrooms
- 1 shallot, thinly sliced
- ¾ cup Marsala wine
- ¾ cup less sodium chicken broth
- 6 slices mozzarella cheese
Instructions
- Pound chicken to ½-inch thickness between plastic wrap using a meat mallet. Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Remove from skillet.
- Melt butter in skillet; add mushrooms and shallot. Cook, stirring occasionally, 7 to 8 minutes or until tender. Stir in wine and broth; bring to a boil.
- Return chicken to skillet; reduce heat, and simmer 3 to 4 minutes or until sauce is thickened and chicken is done. Top chicken with cheese; cover and let stand until melted.
Side Dish Ingredients
- ¾ cup panko breadcrumbs
- 3 Tbsp olive oil, divided
- 1 (12-oz) pkg frozen green beans
- ½ tsp salt
- ½ tsp pepper
- 1 (32-oz) carton refrigerated mashed potatoes
Side Dish Instructions
- Cook breadcrumbs in 2 Tbsp hot oil in a large nonstick skillet over medium heat 5 minutes or until browned and crisp, stirring often. Remove from skillet.
- Sauté green beans in 1 Tbsp hot oil in skillet 5 to 7 minutes or until crisp-tender. Toss together beans, breadcrumbs mixture, salt, and pepper.
- Cook potatoes according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
343
|
274
|
617
|
| Fat (g) | 16 | 14 | 30 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 34 | 5 | 39 |
| Carb (g) | 11 | 32 | 43 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 501 | 736 | 1237 |
| T. Sugs (g) | 2 | 4 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
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