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Chicken Parmesan with Mushroom Marsala Sauce

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Submitted by aftmth

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

2 hrs

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
8 8
PATS PATS BUTTER
1 237
CUP ML PARMESAN CHEESE
grated
1 15
TABLESPOON ML ITALIAN SEASONING *
6 6
EACH EACH CHICKEN BREASTS
1 237
2 2
LARGE LARGE EGGS
beaten in med. bowl
Sauce
1 453.6
POUND G MUSHROOMS
fresh, sliced
4 6E+1
TABLESPOONS ML BUTTER
79
CUP ML MARSALA WINE *

Directions

Combine bread crumbs, seasoning and cheese on plate.

Coat chicken with flour, dip in egg, then coat with bread crumb mixture.

Set on wax paper and let stand in refrig 2 to 3 hours.

Place pats of butter in middle of skillet and place olive oil around the butter and fry the chicken until golden brown.

Sauce: Sauté mushrooms in butter.

Add wine. Stir until hot.

Serve the sauce separately and let folks pour it on their chicken themselves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 578 48% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 790mg 33%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 85g
Vitamin A 12% Vitamin C 4%
Calcium 25% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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