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READY IN: 22mins YIELD: 2 chicken breasts
INGREDIENTS 4 fresh boneless chicken breasts 4tablespoons unsalted butter 1garlic clove 1 ⁄4 lbsliced mushrooms 1fresh lemon 1teaspoon salt 1 ⁄2 teaspoon black pepper 1 ⁄2 tablespoon dried basil 16ounces linguine 1 ⁄2 cup marsala wine 1 ⁄2 cup white flour 4tablespoons grated parmesan cheese NUTRITION INFO Serving Size: 1 (945) g
Servings Per Recipe: 2
Calories: 1968.2
Calories from Fat 510 g 26 %
Total Fat 56.7 g 87 %
Saturated Fat 24.8 g 123 %
Cholesterol 255.5 mg 85 %
Sodium 1534.2 mg 63 %
Total Carbohydrate 205.5 g 68 %
Dietary Fiber 9.1 g 36 %
Sugars 9.8 g 39 %
Protein 99.8 g 199 %
DIRECTIONS Cook linguine according to directions on he box. Rinse boneless chicken breasts.Remove any skin. Melt the butter in a 10 inch frying pan on low heat. Put flour on a plate an coat all sides of the breast with flour.Repeat for all pieces of chicken. Add chicken breasts to frying pan and increase heat to medium. Season chicken with half of the salt, pepper and basil. Cook for 4 to 5 minutes then flip. Season chicken with the rest of the salt, pepper and basil. Add the garlic and mushrooms and Marsala wine and 1 tsp of lemon juice. Spoon 1 tp of Parmesan cheese onto each chicken breast.Cover and cook another 4 to 5 minutes or until cheese in melted. Plate the linguine as a bed for the chicken.Place chicken on top of the linguine.Spoon the mushrooms over the chicken. Source: Read Full Article
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