Chicken, Greens, and Brie

Marsala wine, an Italian fortified wine, has a higher alcohol content than most wine. Much of the alcohol cooks off in this quick and easy dish, but the flavor remains.

Chicken, Greens, and Brie
30 mins
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  • 3 cups torn mixed salad greens
  • 1 cup seedless green grapes
  • 1/2 cup walnut halves, toasted
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon strawberry spreadable fruit
  • 1/4 cup purchased refrigerated basil pesto
  • 1/4 cup chopped walnuts, toasted
  • 2 skinless, boneless chicken breast halves (8 oz.)
  • 1 tablespoon olive oil
  • 1 cup Marsala wine or chicken broth
  • 2 1 - 2 ounce wedges Brie
  • Purchased crusty country bread
For salad, in a large bowl combine greens, grapes, and nut halves; set aside. For dressing, in a small bowl whisk together the cup oil, vinegar, and spreadable fruit; set aside. For topping, in a bowl combine pesto and chopped nuts; set aside.
In a large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 3 minutes on each side or until brown. Remove from heat. Drain off fat. Carefully add Marsala (liquid may spatter). Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove chicken; discard Marsala. Toss together salad and dressing. Transfer salad to two dinner plates. Arrange chicken and Brie atop salad. Spoon pesto mixture over chicken. Serve with bread. Makes 2 servings.

nutrition information

Per Serving: cal. (kcal) 1218, Fat, total (g) 94, chol. (mg) 98, sat. fat (g) 13, carb. (g) 48, Monounsaturated fat (g) 32, Polyunsaturated fat (g) 26, fiber (g) 5, sugar (g) 19, pro. (g) 46, vit. A (IU) 632, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 129, Cobalamin (Vit. B12) (g) 1, sodium (mg) 654, Potassium (mg) 821, calcium (mg) 151, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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