Chicken Marsala (Publix)
by Karen Mussoline

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Source: Publix
Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 4


1-1/2 pound(s) boneless chicken cutlets
1/2 teaspoon(s) dried thyme leaves
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) diced onions
4 ounce sliced baby portabella mushrooms
1/2 cup(s) Marsala wine
1 cup(s) chicken broth
2 package(s) (.75-ounce) packet mushroom gravy mix
1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands. 2. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned. 3. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve. CALORIES (per 1/4 recipe) 267kcal; FAT 6g; CHOL 99mg; SODIUM 504mg; CARB 6g; FIBER <1g; PROTEIN 40g; VIT A 1%; VIT C 5%; CALC 3%; IRON 9%