Chicken Marsala Marinara
Sauteed chicken fillets and sliced mushrooms in a wine and tomato sauce
Ingredients
- olive oil
- 1 tbsp butter
- 2 boneless skinless chicken filets
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 12 baby portabella mushrooms halved then sliced
- 1/2 cup red wine recipe says marsala but I use chianti
- 2 cups marinara sauce aka tomato sauce
Instructions
- Put a skillet on at medium and swirl in just enough olive oil to coat the bottom and add the butter.
- Lightly salt, pepper and garlic powder one side of the chicken filets and when the butter has stopped foaming add the fillets to the skillet with the seasoned side down. Now season the up sides. And now put the mushrooms in and move the mushroom pieces so that they are on the skillet surface not on the fillets. Stir the mushrooms around a couple of times as they cook.
- Depending on the thickness of your fillets cook for 3-5 minutes per side.
- When they are just starting to get firm to a poke with your finger or read 155°F on a meat thermometer add the marinara sauce and the wine. Stir the sauce and the wine together and when after the liquids start simmering and thickening up check on the chicken. When they are firm or read 165°F on your meat thermometer they are ready.
- Now it is time to serve up and enjoy your Chicken Marsala Marinara.
Nutrition
Calories: 174kcalCarbohydrates: 18.1gProtein: 4gFat: 6.2gSaturated Fat: 3.7gTrans Fat: 0.2gCholesterol: 15.1mgSodium: 2293.3mgPotassium: 951.2mgFiber: 4.5gSugar: 10.9gVitamin A: 1250.5IUVitamin C: 17.2mgCalcium: 51.8mgIron: 3.2mg
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