- Cooking Time:
- Servings: 4
- Preparation Time:
BackstoryThis is part of the "Salubrious Sunday" collection of recipes from my blog. It is very good and bit more healthy for those who are concerned. This particular recipe is a slightly modified version from Cooking Light.
- 4 tablespoons butter, divided
- Cooking Spray
- 8 oz sliced fresh mushrooms
- 2 tablespoons finely chopped shallots (didn't have em, so I went with green onions)
- 4 skinless, boneless chicken breast halves (I used 2 and butterflied them into 4)
- Salt and Pepper to taste
- 3 tablespoons all-purpose flour
- 3/4 cup fat-free, less-sodium chicken broth
- 1/2 cup dry Marsala wine
- 1/2 cup green peas (kid seriously HATES peas, so I threw in a tablespoon or 2 of capers. I know they aren't anything alike, but I'm really glad I did it)
- 2 tablespoons half and half (was forced to use milk)
- 4 cups hot cooked fettuccine
- Melt 3 tablespoons of the butter. Skim off the foam from the surface and discard. Then pour the melted butter through a fine sieve over a small bowl, discarding the milk solids thus creating clarified butter. Set aside.
- Heat a large nonstick skillet over medium-high heat. Coat with cooking spray and saute the mushrooms, shallots and garlic for about 3 minutes or until moisture evaporates. Remove from pan and set aside.
- if you are using full sized chicken breasts (instead of butterflying them like I did) then you will need to pound 'em down to 1/4 thin. Before doing that, stick them between some plastic wrap so you don't have chicken stuff and juice flying all over the chicken. Makes a yucky mess.
- Sprinkle both sides of the chicken with salt and pepper and dredge in the flour
- Add the clarified butter to the pan and place over medium - high heat. Add the chicken and cook for about 3 minutes on each side until lightly browned
- Remove chicken from the pan. Pour the mushroom mixture in along with the broth and Marsala. Scrape the goodies off the bottom of the pan
- Bring to a boil, reduce heat and simmer 5 minutes until liquid is reduced to a cup. Stir in your peas (or capers), cook for a minute. Add the remaining tablespoon of butter, season with a bit of salt and pepper, stir in your half and half...and continue stirring until the butter is melted
- Return the chicken to the pan and cook until thoroughly heated and chicken is done
- Serve it over pasta