Chicken Marsala with Peas and Sun Dried Tomatoes

June 03, 2016

162

Chicken Marsala with Peas and Sun Dried Tomatoes is gluten free and takes just 20 minutes to prepare. A great meal for busy weeknights.

2 pounds boneless, skinless chicken breasts – pounded or filleted to a thickness of about ¼ inch
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter, divided
8 ounces mushrooms, cleaned and sliced – I used baby portabella
½ cup chicken stock
½ cup sweet Marsala wine
½ cup frozen peas
2½ ounces sun dried tomato halves (not oil packed)
½ cup/4 ounces crème fraîche
1½ tablespoon cornstarch
1 tablespoon fresh chopped parsley or basil

Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium high heat until hot but not smoking. Add the chicken to the hot skillet and...
See the full directions on my site

Nutritions

Calories
2119

Sodium
2286mg
95% DV

Fat
142g
219% DV

Protein
79g
159% DV

Carbs
119g
40% DV

Fiber
10g
43% DV