A delicious and rich dish of Italian cuisine. It represents a chicken chop in a sauce of mushrooms and Marsala wine. Chicken the fillet is beaten, crumbled in flour and quickly fried. And then in the same oil cook mushrooms with onions in a small amount Marsala broth and wine. In this recipe, the onion was replaced by dried tomatoes for a richer and more interesting taste that they will be given in combination with the rich tastes of mushrooms and wine. Whole dish it turns out quite satisfying and nutritious, but at the same time dietary. And just a little butter added to in the end, you just need to make the texture of the sauce more tender. value of one serving: (4 total) Calories 294, total fat 11 g., saturated fats, proteins 30 g. carbohydrates 19 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken fillets weighing 120 gr.
- 1/3 Art. whole grain flour
- 1.5 tbsp. l olive oil
- 3/4 Art. lightly salted chicken stock
- 1/3 Art. sun-dried tomatoes (not in oil; not restored), finely chopped or finely chopped
- 0.5 tsp finely chopped fresh rosemary
- 300 gr mushrooms, chopped
- 1/3 Art. sweet marsala
- 2 tsp butter
- 1-2 tbsp. l coarsely chopped parsley
Recipes with similar ingredients: chicken breasts, champignon mushrooms, red wine, sun-dried tomatoes, rosemary
Recipe preparation:
- Put the chicken fillet between 2 pieces of plastic wrap and beat with a hammer (or the flat side of a cook knife) to a thickness approximately 0.8 cm. Sprinkle 1/4 tsp. salt and 1/4 tsp pepper.
- Pour the flour into a small plate. In a large pan with non-stick over medium heat heat olive butter. Roll the chicken in flour to completely cover it, shaking the excess back into the plate.
- Put the chicken in a pan and fry until cooked and golden crust, about 4 minutes on each side. Transfer the chops to a dish and cover with foil so that they do not have cooled down.
- Add 0.5 tbsp to the same pan. broth, sun-dried tomatoes and rosemary and fry, stirring frequently, for 1 minute to smash the tomatoes. Add mushrooms, 1/4 tsp. salt and 0.5 tsp pepper and cook until mushrooms are tender, about 5 minutes. Add Marsala and bring to a boil. Add the remaining 1/4 tbsp. broth and butter and cook until the butter has completely melted, about 30 seconds.
- Spoon the mushroom mixture and sauce onto the chicken with a spoon. Serve with broccoli nearby, sprinkling a dish with parsley.
