Shortcut Marsala Chicken with Mushrooms
6 chicken cutlets, from the Chicken Cutlet Module
3 slices provolone cheese, cut in half
1/2 pound sliced fresh mushrooms
1/2 cup dry marsala wine
1/2 cup double strength chicken broth, (or 1 bouillon cube dissolved in 1/2 cup hot water)
3/4 cup freshly grated Parmesan cheese
Place a half piece of provolone cheese on top of each of the chicken cutlets; layer them in a casserole dish, slightly overlapping. Cover with the sliced fresh mushrooms.
Pour the marsala into a skillet; turn the heat to high and bring to a boil. Boil until reduced by half, about 5 minutes; add the chicken broth and return to boiling. Remove from the heat and pour over the mushrooms in the casserole dish. Sprinkle with the Parmesan cheese. Cover tightly with foil (I spray the underside of the foil with non-stick spray so it doesn't stick to the cheese).
Bake in a preheated 350° oven for about 20 minutes or until heated through and the sauce is bubbling. Do not overcook.
Amount Per Serving
Calories 247 Calories from Fat 112
Percent Total Calories From:
Fat 45% Protein 41% Carb. 13%
Nutrient Amount per
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 61 mg
Sodium 1349 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 26 g
Vitamin A 2% Vitamin C 2% Calcium 0% Iron 4%