Serves: 4
Total Calories: 331
In a medium sized Zip-Lock bag add flour, and essence, close bag and shake to mix. Set aside. Season chicken with salt and pepper on both sides, let sit 5 minutes then dredge chicken in flour mixture. Place chicken pieces in a hot and oiled 12-inch Dutch oven. Brown both sides. When second side is browned add Marsala wine and cover cooking for 3 minutes. Remove lid, add mushrooms and cook 2 to 3 minutes. Add heavy cream and reduce to 3/4 of total volume. Garnish with green onions in Dutch oven. Serve hot with sauce under each serving.
This Chicken Marsala recipe is from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook. Download this Cookbook today.
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