Healthier Chicken Marsala Recipes

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I made this for the Make It Healthier tag variation. It does have lower fat and cholesterol, but not lower sodium than the wonderful recipe of Cucina Casalingo's"Recipe#270770,#270770". I hope you enjoy it:)

Recipe From food.com

Provided by WiGal

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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  • Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick.
  • Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop.
  • Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce.
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