Ingrédients pour Stuffed Chicken Breasts With Marsala Cream Sauce
- 3 tablespoons olive oil
- 8 ounces sliced mushrooms
- 1/2 cup finely chopped shallot
- 5 ounces fresh spinach
- 1/4 cup chopped fresh parsley
- 1/2 cup breadcrumbs
- 1 large egg white
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves (about 1 1/4 lbs total)
- All Purpose Flour
- 1/2 cup Marsala wine
- White Sauce Mix
- 1/4 cup fat-free, low-sodium chicken broth
- 2 tablespoons nonfat milk
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
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Comment préparer Stuffed Chicken Breasts With Marsala Cream Sauce
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 8 ounces sliced mushrooms and 1/2 cup finely chopped shallot. Cook for 6 minutes, stirring occasionally, until softened.
- Add 5 ounces fresh spinach and 1/4 cup chopped fresh parsley. Cook for 1 minute, until spinach wilts.
- Transfer mushroom mixture to a bowl. Stir in 1/2 cup breadcrumbs, 1 large egg white, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Season chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Using a sharp knife, make a 2-inch slit in the thickest part of each chicken breast. Carefully cut to, but not through, the opposite side. Create a pocket by gently widening the slit.
- Divide the mushroom mixture evenly among the 4 chicken breasts and stuff into the pockets.
- Wipe the skillet clean with paper towels. Heat 2 tablespoons olive oil in the skillet over medium heat.
- Add the stuffed chicken breasts and cook for 5 minutes, turning frequently, until browned on all sides.
- Transfer chicken to a baking sheet lined with foil.
- Bake for 13-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Add 1/2 cup Marsala wine to the skillet. Cook for 2 minutes over medium heat, scraping the bottom of the pan to loosen any browned bits.
- In a small bowl, whisk together 1/2 cup heavy cream, 1/4 cup chicken broth, and 2 tablespoons milk.
- Pour cream mixture into the skillet. Bring to a boil, then reduce heat and simmer for 1 minute, until slightly thickened.
- Stir in 1 tablespoon lemon juice.
- Spoon the Marsala cream sauce onto serving plates. Arrange the chicken breasts over the sauce.
- Yields 4 servings.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
18g
Fat
6g
Carbs
7g
