Quicky Chicky

Dizzy Busy and Hungry

Ready in: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Gluten Free

Ingredients

  • 3 tablespoons butter (Brummel & Brown buttery spread will work too)
    Milk, Eggs, Other Dairy
  • ½ cup chicken broth
    Canned and Jarred
  • 4 chicken cutlets
    Meat
  • ¼ cup marsala wine
    Alcoholic Beverages
  • salt and pepper to taste
    Spices and Seasonings

Steps

  • Season the chicken with the salt and pepper.Coat the chicken with flour.
  • Heat the butter in a large skillet over medium-high heat, then add the chicken cutlets.Cook until done, about 3 minutes on each side.
  • Remove chicken from skillet and set aside.Deglaze the pan with the chicken broth and wine (that is, pour them into the skillet, and boil while scraping the bottom of the pan).Once the mixture in the skillet has thickened, distribute the sauce over the chicken and serve. (If you prefer thicker sauce, dissolve some flour in water and then slowly add a little at a time to the liquid in the pan while cooking, until it reaches the desired thickness)

Nutrition

  • Calories: 294.55  cal  (14.73%)
  • Fat: 12.98  g  (19.97%)
  • Saturated Fat: 6.37  g  (39.79%)
  • Carbohydrates: 2.19  g  (0.73%)
  • Sugar: 1.17  g  (1.3%)
  • Cholesterol: 131.38  mg  (43.79%)
  • Sodium: 574.82  mg  (24.99%)
  • Alcohol: 2.3  g  (12.75%)
  • Protein: 36.34  g  (72.67%)
  • Vitamin B3: 17.92  mg  (89.58%)
  • Selenium: 54.58  µg  (77.97%)
  • Vitamin B6: 1.28  mg  (63.75%)
  • Phosphorus: 364.69  mg  (36.47%)
  • Vitamin B5: 2.44  mg  (24.41%)
  • Potassium: 668.86  mg  (19.11%)
  • Magnesium: 46.06  mg  (11.51%)
  • Vitamin B2: 0.18  mg  (10.54%)
  • Vitamin B1: 0.11  mg  (7.49%)
  • Zinc: 1.03  mg  (6.85%)
  • Vitamin A: 313.98  IU  (6.28%)
  • Vitamin B12: 0.37  µg  (6.16%)
  • Vitamin C: 4.1  mg  (4.97%)
  • Iron: 0.73  mg  (4.04%)
  • Vitamin E: 0.57  mg  (3.78%)
  • Copper: 0.06  mg  (3.04%)
  • Manganese: 0.06  mg  (2.87%)
  • Vitamin D: 0.33  µg  (2.18%)
  • Folate: 7.12  µg  (1.78%)
  • Calcium: 14.1  mg  (1.41%)
  • Vitamin K: 1.08  µg  (1.02%)

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