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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg. | 2. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven. | 3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half. | 4. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1 1/2	pounds	skinless boneless	816.0019	0.0	153.0003	17.816
purpose flour	1	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
butter	4	tablespoons		342.0	15.714	10.686	28.8
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
marsala wine	1/2	cup		-	-	-	-
mushroom	2 1/2	cups	sliced	-	-	-	-
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
meat extract	1	teaspoon		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt	to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.