Sautéed chicken with savory marsala wine sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €12.62 · €3.16/serving
- SaltEst. price €0.02–€0.05
- 1/2 cup plus 11/2 tablespoons whole-wheat flourEst. price €0.35–€0.70
- Nonstick olive oil cooking sprayEst. price €2.50–€4.50
- Freshly ground black pepperEst. price €1.50–€3.00
- 1 cup low-fat, low-sodium chicken brothEst. price €0.40–€0.80
- 4 chicken cutlets (4 ounces each), pounded thinEst. price €1.80–€3.50
- 1/2 cup egg substituteEst. price €0.90–€1.80
- 4 garlic cloves, mincedEst. price €0.20–€0.40
- 1/3 cup Greek yogurtEst. price €0.45–€0.90
- Two 8-ounce packages sliced button mushroomsEst. price €2.00–€4.00
Steps
- 1Begin by preheating two 12-inch nonstick skillets on the stovetop over medium-low heat. As the skillets warm up, season the chicken with salt. Next, prepare a shallow dish with 1/2 cup of flour and another shallow dish with the egg substitute. Coat each piece of chicken first in flour and then in the egg substitute to ensure full coverage.
- 2Once the pans are heated, generously spray them with olive oil. Place 2 chicken cutlets in each pan and cook until they turn golden brown on both sides, which should take approximately 4 minutes in total. Once done, transfer the cutlets to a serving platter and lightly cover it with foil to retain their warmth.
Cultural note
Marsala Wine Chicken Sauté is a classic Italian-American dish that originated in Sicily. The Marsala wine adds a rich and distinct flavor to the dish, showcasing the influence of Italian cuisine in the recipe.
Seasonal note
This Marsala Wine Chicken Sauté is a versatile dish that can be enjoyed year-round. However, using fresh mushrooms and garlic when they are in season will enhance the flavors of the dish.
Health note
This dish is a good source of lean protein from chicken cutlets and Greek yogurt, essential for muscle growth and repair. The use of whole-wheat flour adds fiber, promoting digestive health. Be mindful of the sodium content in chicken broth and salt for those watching their intake.
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