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Nutrition Facts
Serving Size 171 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 350 mg 15%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 20 g
Vitamin A 6% Iron 6%
Vitamin C 4% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Marsala

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 Lb Young Chicken Thin Sliced Boneless Skinless Breasts
1 Tsp kosher salt
1 Tsp H-E-B Black Pepper
1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
6 Tbsp unsalted butter
2 Tbsp H-E-B 100% Pure Olive Oil
8 Oz mushrooms, sliced
3/4 cup(s) Colombo Dry Marsala
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Season chicken on both sides with salt and pepper; turn in flour to coat both sides.
Heat a 12-inch skillet over medium-high heat.
Melt 1 tablespoon butter in skillet; add 1 tablespoon olive oil and tilt skillet to coat evenly.
Fry chicken in 2 batches, 1-1 1/2 minutes per side.
Add 1 tablespoon each butter and oil to skillet between batches.
Remove chicken to a plate and cover to keep warm.
Return skillet to heat; add 2 tablespoons butter; sauté mushrooms in butter 5 minutes.
Scrape up and stir in any browned bits left in bottom of skillet.
Add Marsala and cook, stirring occasionally, 3-4 minutes, until reduced slightly, add 2 tablespoon butter to finish and whisk.
Season and pour Marsala sauce over chicken and serve immediately.



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