Active Time: 25 minutes • Total Time: 30 minutes • Serves: 4
2 cups Marsala wine
1/4 cup finely chopped shallots
1/3 cup Schnucks all-purpose flour
1-1/4 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
5 tablespoons Schnucks unsalted butter, divided
1 package (about 1-3/4 pounds) Schnucks Natural thin sliced boneless, skinless chicken breast fillets
1 package (10 ounces) Schnucks sliced mushrooms
3/4 cup Schnucks whipping cream
1/2 cup less-sodium chicken broth
2 tablespoons chopped fresh parsley leaves
1. In 2-quart saucepan, cook wine and shallots over high heat 9 to 10 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In pie plate or wide, shallow bowl, combine remaining flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in flour mixture to coat both sides, shaking off excess.
2. In nonstick 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 4 minutes or until bottom is golden brown; turn chicken, then cook 2 minutes longer or until chicken almost loses its pink color throughout. Transfer chicken to plate.
3. In same skillet, cook mushrooms, 1/4 teaspoon salt and remaining 3 tablespoons butter over medium heat 5 to 6 minutes or until mushrooms are tender, stirring occasionally. Add reserved 2 tablespoons flour and cook 1 minute, stirring occasionally. Add cream, broth, wine mixture and remaining 1/4 teaspoon each salt and pepper and heat to boiling; boil 4 minutes. Return chicken to skillet and cook 1 to 2 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°F. Sprinkle parsley over chicken to serve.
Each serving: about 602 calories, 33 g total fat (20 g saturated),
192 mg cholesterol, 871 mg sodium, 16 g carbohydrate,
1 g fiber, 41 g protein