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Ingredients
- 4 boneless breasts of chicken
- Marsala dry wine
- 2-4 shallots
- 3-4 cloves garlic
- Roasted peppers (red)
- Mushrooms, sliced
- 3 chicken bouillon cubes
- Tarragon
- Oregano
- Salt & pepper
- Oil & flour
Directions
- In frying pan, cover bottom of pan with oil, add in pressed garlic and shallots.
- Coat chicken heavily with flour, sprinkle with salt and pepper. On medium high cook chicken in pan till brown on both sides. Add in 1 c. boiling water with chicken bouillon cubes dissolved then add in sliced mushrooms and roasted peppers (8 ounces). Sprinkle on tarragon generously and add in a little less oregano.
- Cover and cook for 15 min or possibly till chicken is cooked, turning chicken occasionally.
- Uncover after 15 min and add in 1 1/4 c. Marsala dry wine. Scrape bottom of pan mixing everything together and cook 15 min more. Take chicken out, place in dish. Leave sauce in pan and add in a little flour to chicken sauce. Pour over chicken. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 873g | |
| Calories 199 | |
| Calories from Fat 39 | 20% |
| Total Fat 4.37g | 5% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2298mg | 96% |
| Potassium 909mg | 26% |
| Total Carbs 14.89g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.1g | 5% |
| Protein 16.56g | 26% |
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