Chicken with a Creamy Marsala Sauce

1. 1

   Combine the flour, salt, and pepper in a shallow dish. Press the chicken tenders into the flour to coat fully, then shake gently to remove any extra flour.

2. 2

   Heat the olive oil in a large skillet over medium heat, tilting the pan to spread the oil over the surface. Add the butter and let it melt. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.

3. 3

   Pour the Marsala wine into the skillet and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon; cook until the wine is hot, about 30 seconds. Add the chicken stock to the skillet.

4. 4

   Stir the heavy cream and mustard together in a bowl; pour into the skillet. Bring to a simmer and cook for another 10 minutes.

• Calories 570.77 kcal High
• Protein 45.85 g Good Source
• Carbs 9.15 g Moderate
• Total Fat 32.77 g High
• Saturated Fat 16.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 164.86 mg High
• Sodium 650.65 mg High
• Fiber 0.33 g Low Source
• Sugar 2.98 g Moderate
• Added Sugar 2.94 g Moderate
• Calcium 41.55 mg Low Source
• Iron 1.18 mg Low Source
• Potassium 58.27 mg Low Source
• Vitamin A 57.72 mcg_rae Low Source
• Vitamin C 0.04 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Alcohol 🚫🍷