Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chicken half breasts, boneless, skinless
- 1/4 cup cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 4 tablespoons oil
- 4 tablespoons butter
- 1/2 teaspoon pepper
- 1 cup fresh mushrooms, sliced
- 1/2 cup Marsala Wine
Directions
Combine flour, salt, pepper, and oregano and blend well.
Heat the oil and butter in a skillet until bubbling lightly.
Dredge the chicken in the flour and shake off the excess.
Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces.
Cook about 2 more minutes, until lightly browned on the second side.
Stir the mushrooms.
When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
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