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Chicken marsala

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Ingredients/Components

flour - 1/4 c
butter - 3 Tbsp
pepper - 1 item
clove garlic, minced - 1 item
large onion, finely chopped - 1 item
minced shallots - 1/4 c
fresh mushrooms, sliced - 1/2 lb
refrigerated crescent rolls - 2 pkg
Marsala wine - 1/2 c
cooking sherry - 1/3 c
chicken breast halves, boned and skinned - 6 item
fresh mushrooms, finely chopped - 1 lb
low-cal margarine - 3 Tbsp
tied tenderloin - 1 item

How to make chicken marsala:

Melt butter and saute the mushrooms and onion at medium-low heat, stirring occasionally, until mixture is nearly dry. Set aside to cool.

Roast the tenderloin at 425° for 30 minutes. Remove from the oven and allow to completely cool.

Open the crescent rolls and knead dough together. On a lightly floured board, roll dough back out in 1 piece, 1/4-inch thick. Cut out rectangle, saving scraps. Cover dough on cutting board with wax paper and refrigerate at least 1 hour before cooking Wellington. This is very important, so dough will not sag.

When ready to cook, remove dough from refrigerator and uncover. Spread mushroom-onion mixture over the dough. Place the tenderloin on top. Bring edges of dough together, completely covering the tenderloin by pinching dough seams together. Brushing seams with egg whites helps the seams stick together. Close ends; turn Wellington seam side down. Cut little leaves and flowers out of the dough scraps, arrange on top and brush entire top and sides with egg white. Bake at 400° for 25 minutes.

Recipe categories: Chicken, Poultry, Chicken breast.

Rating:

3.3

Average rating: 3.3, total votes: 6

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