February of 2011
Prep time: 15 Minutes
Cook time: 8 Minutes
Makes: 4 Servings
4 skinless, boneless chicken-breast halves
2 tablespoons olive oil
1/4 cup all-purpose flour
2 tablespoons diced shallots
2 cups sliced mixed variety mushrooms (oyster, cremini, portobello, and/or button)
4 tablespoons marsala wine
1/2 cup diced tomatoes
1 tablespoon chopped fresh tarragon
2 cups chicken stock
1/2 tablespoon salt
1/4 teaspoon black pepper
On a flat surface, pound chicken breasts between sheets of waxed paper with a meat mallet until 1/2 inch thick. Cut each pounded breast in half.
Heat olive oil in a large saute pan over medium heat. Dust chicken with flour and saute in olive oil until lightly browned on both sides and cooked through. Remove chicken from pan; add shallots and mushrooms. Add wine and cook until almost evaporated, 1 to 2 minutes.
Add tomatoes, tarragon, chicken stock, salt, and pepper. Bring to a simmer and cook until the sauce is reduced by half. Place chicken breasts on plates; spoon sauce over the top.
Nutrition facts per serving:
260 calories, 29g protein, 13g carbohydrate, 8g fat (2g saturated), 2g fiber