Recipe Details
Ingredients
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1cupuncooked white rice
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2cupswater
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1cupall-purpose flour
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salt to taste
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ground black pepper to taste
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1pinchdried oregano to taste
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1poundskinless, boneless chicken cutlets, pounded to 1/4-inch thickness
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1tablespoonolive oil
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2tablespoonsbutter, divided
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1clovegarlic, minced
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1cupsliced fresh mushrooms
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salt and ground black pepper to taste
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½cupMarsala wine
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½cupchicken stock
Cooking Directions
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Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
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In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
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Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
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Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
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Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Editor’s Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories562 | |
% Daily Value * | |
Total Fat 14g |
17% |
Saturated Fat 5g |
27% |
Cholesterol 85mg |
28% |
Sodium 197mg |
9% |
Total Carbohydrate 67g |
24% |
Dietary Fiber 2g |
6% |
Total Sugars 3g |
|
Protein 33g |
66% |
Vitamin C 1mg |
1% |
Calcium 45mg |
3% |
Iron 5mg |
26% |
Potassium 395mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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