Chicken with Marsala Mushroom Sauce
1/2 cup dried porcini mushrooms (about 1/2 ounce)
Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.
Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat 2 tablespoons broth in pan over medium-high heat. Add onion, red pepper, and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add 2/3 broth; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with basil.
Per Serving: 380 Calories; 6g Fat (14.7% calories from fat); 1g Saturated Fat; 46g Protein; 33g Carbohydrate; 5g Dietary Fiber; 99mg Cholesterol; 624mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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