Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
This healthy chicken Marsala is a delicious, super satisfying meal with juicy chicken in an irresistible mushroom wine sauce.
Ingredients
2 tsp olive oil
3 garlic cloves, minced
2 large boneless, skinless chicken breasts (8 oz. each)
1/4 c. plus 1 tsp all-purpose flour
1 tbsp unsalted butter
8 oz. sliced cremini mushrooms
1/4 c. finely chopped shallots
3 oz. sliced shiitake mushrooms
1/2 c. Swanson 88% fat-free chicken broth – I used chicken stock
1/3 c. Marsala wine
2 tbsp chopped fresh parsley
Kosher salt
Freshly ground black pepper
How to make Skinny Chicken Marsala (Healthy Chicken Marsala)
Step 1: Prepare the oven. Preheat it to 200 degrees F.
Step 2: To make 4 cutlets, slice the chicken breasts in half horizontally between two sheets of plastic wrap, and place each cutlet. To about 1/4 inch thick, lightly pound the cutlets. Then, season with half a tsp salt and a pinch of black pepper.
Step 3: On the counter, place an 18-inch-long length of wax paper. In a shallow bowl, place the flour. In the flour, lightly dredge the chicken pieces, shaking the excess off. On the wax paper, lay the chicken. Set aside 1 tsp of the flour for later.
Step 4: In a hot large nonstick skillet on medium-high heat, heat half tbsp butter and 1 tsp olive oil. Swirl the pan until the butter has melted. Then, add the chicken and sear for about 3 minutes per side until both sides are slightly golden. To a baking dish, transfer the chicken and put it in the oven to keep them warm.
Step 5: To the skillet, add the rest of the half tbsp butter and 1 tsp olive oil. Then, add the garlic and shallots. Saute for about 2 minutes until tender and golden. Next, add the mushrooms and season with 1/8 tsp salt and a pinch of black pepper. Continue to cook for another 5 minutes, stirring often, until golden. Add the reserved flour and cook for additional 30 seconds, stirring. Pour in the Marsala wine and chicken broth. Add the parsley.
Step 6: Cook for 2 minutes more, stirring and scraping the bottom of the pan to release any browned bits until the mixture has thickened.
Step 7: To the skillet with the mushrooms, add the chicken. Adjust the heat to low. Put the lid on and let the sauce simmer for 4 to 5 minutes.
Step 8: On 4 serving plates, place a piece of chicken. On top, evenly spoon the mushrooms and sauce. Enjoy hot!
Nutrition Facts:
Serving: 1g | Calories: 129 kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 125mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 3.4mg | Calcium: 17mg | Iron: 0.8mg
Skinny Chicken Marsala (Healthy Chicken Marsala)
Ingredients
- 2 tsp olive oil
- 3 garlic cloves minced
- 2 large boneless skinless chicken breasts (8 oz. each)
- 1/4 c. plus 1 tsp all-purpose flour
- 1 tbsp unsalted butter
- 8 oz. sliced cremini mushrooms
- 1/4 c. finely chopped shallots
- 3 oz. sliced shiitake mushrooms
- 1/2 c. Swanson 88% fat-free chicken broth - I used chicken stock
- 1/3 c. Marsala wine
- 2 tbsp chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the oven. Preheat it to 200 degrees F.
- To make 4 cutlets, slice the chicken breasts in half horizontally between two sheets of plastic wrap, and place each cutlet. To about 1/4 inch thick, lightly pound the cutlets. Then, season with half a tsp salt and a pinch of black pepper.
- On the counter, place an 18-inch-long length of wax paper. In a shallow bowl, place the flour. In the flour, lightly dredge the chicken pieces, shaking the excess off. On the wax paper, lay the chicken. Set aside 1 tsp of the flour for later.
- In a hot large nonstick skillet on medium-high heat, heat half tbsp butter and 1 tsp olive oil. Swirl the pan until the butter has melted. Then, add the chicken and sear for about 3 minutes per side until both sides are slightly golden. To a baking dish, transfer the chicken and put it in the oven to keep them warm.
- To the skillet, add the rest of the half tbsp butter and 1 tsp olive oil. Then, add the garlic and shallots. Saute for about 2 minutes until tender and golden. Next, add the mushrooms and season with 1/8 tsp salt and a pinch of black pepper. Continue to cook for another 5 minutes, stirring often, until golden. Add the reserved flour and cook for additional 30 seconds, stirring. Pour in the Marsala wine and chicken broth. Add the parsley.
- Cook for 2 minutes more, stirring and scraping the bottom of the pan to release any browned bits until the mixture has thickened.
- To the skillet with the mushrooms, add the chicken. Adjust the heat to low. Put the lid on and let the sauce simmer for 4 to 5 minutes.
- On 4 serving plates, place a piece of chicken. On top, evenly spoon the mushrooms and sauce. Enjoy hot!
