Directions:
- Place chicken breast halves in a shallow baking dish; pour Marsala wine over the chicken breasts.
- Refrigerate for 1 to 2 hours.
- Remove chicken from wine marinade; sprinkle with salt and pepper.
- Return marinade to refrigerator.
- Heat butter and olive oil over medium; add chicken breast halves.
- Cook for about 5 minutes on each side, until chicken is browned, tender, and juices run clear.
- Transfer chicken to serving dish; cover and keep warm.
- Add reserved marinade and the halved grapes to skillet.
- Cook and stir until mixture boils.
- Continue to boil for about 45 seconds.
- Pour over chicken.
- Serve with rice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.84 Kcal (1423 kJ) | ||
| Calories from fat | 121.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 21% | |
|---|---|---|---|
| Cholesterol | 146.87mg | 49% | |
| Sodium | 952.89mg | 40% | |
| Potassium | 702.42mg | 15% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 47.42g | 95% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 116.42 Kcal (487 kJ) | ||
| Calories from fat | 41.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 21% | |
|---|---|---|---|
| Cholesterol | 50.32mg | 49% | |
| Sodium | 326.44mg | 40% | |
| Potassium | 240.64mg | 15% | |
| Total Carbs | 2.53g | 2% | |
| Sugars | 0.97g | 11% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 16.25g | 95% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 4.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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