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Ingredients
2 tablespoons flour
⅛ teaspoon salt
Freshly ground black pepper
10 ounces scallops of chicken breasts
1 large clove garlic
2 teaspoons olive oil
¼ cup Marsala plus 2 tablespoons
Nutritional analysis per serving (2 servings)
10 grams carbs; 103 milligrams cholesterol; 285 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 213 milligrams sodium; 33 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the flour, salt and pepper.
- Step 2
Wash and dry chicken breasts, and coat with the flour mixture; split garlic clove in half.
- Step 3
Heat a small nonstick sauté pan until it is very hot. Reduce heat to medium high, and add the oil, chicken breasts and garlic. Sauté the chicken until it is golden brown; turn and brown on second side. When garlic becomes very brown, rub it along the tops of the chicken breasts and leave it there, but be sure it does not burn.
- Step 4
Add ¼ cup Marsala; reduce heat to low, and spoon the liquid over the chicken breasts. Arrange on 2 dinner plates along with liquid.
- Step 5
Add the remaining Marsala to the pan, stir to pick up any brown bits and pour over the chicken.
Private Notes
Comments
I add a dollop of creme fraîche after the Marsala.
Delicious! We pounded the chicken first so it cooked more evenly.
I add a dollop of creme fraîche after the Marsala.