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Chicken Marsala Cordon Bleu

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
skinned and boned
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2 Tbs. butter
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1 ½ teaspoons olive oil
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¼ cup all-purpose flour
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1 clove garlic
minced
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½ teaspoon rosemary leaves
dried
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½ pound mushrooms
sliced
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½ cup marsala wine
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½ teaspoon salt
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teaspoon black pepper
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4 slices ham
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4 slices provolone cheese
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Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
skinned and boned
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2 Tbs. butter
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7.5 ml olive oil
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59 ml all-purpose flour
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1 clove garlic
minced
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2.5 ml rosemary leaves
dried
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226.8 g mushrooms
sliced
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118 ml marsala wine
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2.5 ml salt
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0.6 ml black pepper
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4 slices ham
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4 slices provolone cheese
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Directions

Splash a little water over both sides of each chicken breast half paper.

Fold out the fillet (extra flap) and top with additional waxed.

Start ing at the center gently pound the breasts until they are between ⅛ and ¼ i nch thick.

Peel off the top waxed paper and lift the pounded cutlet from the w ax paper underneath so it does not stick.

Put 1 Tbs. each of the butter and olive oil in a large skillet over medium h eat.

Sprinkle the flour on a plate, and dredge 2 cutlets to lightly coat.

Place in heated butter and brown well on each side about 2 minutes; set aside cove red with aluminum foil.

Repeat with remaining 2 cutlets.

Add the remaining ½ Tbs. butter to the pan with the garlic and rosemary; sauté for 30 seconds and then add the mushrooms; brown well 1 to 2 minutes.

Pour in the Marsala and add the salt and pepper; boil.

Top each cutlet with a slice if ham and cheese, trimming to fit.

Cover the pan and bring to a boil over moderate heat, lower heat and simmer until cheese melts (about 2 minutes).

Remove the cutlets from the pan with a spatula and transfer to with parsely.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 34239% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 972mg 41%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 82g
Vitamin A 5% Vitamin C 4%
Calcium 24% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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