Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
I am hooked to this healthy Chicken Marsala. My no guilt companion when I feel like eating more than usual. This recipe lightened the chicken on fat but sure not on flavour. A healthy and darn delicious chicken meal that is pretty easy and quick to make.
Ingredients
2 large boneless skinless chicken breasts (8 oz. each)
Kosher salt
Freshly ground black pepper
1/4 c. plus 1 teaspoon all-purpose flour
1 tbsp unsalted butter
2 tsp olive oil
3 garlic cloves minced
1/4 c. finely chopped shallots
8 oz. sliced cremini mushrooms
3 oz. sliced shiitake mushrooms
1/3 c. Marsala wine
1/2 c. Swanson 88% fat-free chicken broth (I used chicken stock since it was all I had on hand)
2 tbsp chopped fresh parsley
HOW TO MAKE SKINNY CHICKEN MARSALA (HEALTHY CHICKEN MARSALA)
Step 1: Prepare the oven. Preheat it to 200 degrees F.
Step 2: Make 4 cutlets by horizontally slicing the chicken breasts in half. Between two sheets of plastic wrap, place each cutlet and lightly pound to around 1/4-inch thickness, then season the cutlets with salt and a dash of black pepper.
Step 3: On the counter, put an 18” long length of wax paper. In a shallow bowl, place the flour, then lightly coat the pieces of chicken in it. Shake the excess off and put the chicken on the wax paper. Make sure to set aside about a tsp of flour for later.
Step 4: Add half tbsp butter and a tsp olive oil in a heated large nonstick skillet. Allow the butter to melt over medium-high heat while swirling then pan. Then, add in the chicken and cook for about 3 minutes on each side until slightly golden. When done, shift the chicken to a baking dish and keep it in the oven to stay warm.
Step 5: Into the skillet, add the rest of the half tbsp butter and a tsp olive oil. Once the butter has melted, add the garlic and shallots to the skillet and cook for about 2 minutes until soft and golden. Then, add in the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and continue to cook for another 5 minutes while stirring on occasion. Now, sprinkle in the reserved tsp flour, stir, and cook for 30 seconds more. Pour in the Marsala wine, chicken broth, and add in the parsley.
Step 6: Remain cooking while stirring and scraping the browned bits from the bottom of the pan using a wooden spoon until the sauce has thickened. This takes about 2 more minutes.
Step 7: Add the chicken back to the skillet with mushrooms, then adjust the heat to low. Cover with the lid and let the sauce simmer for approximately 4 to 5 minutes to allow the flavours to combine.
Step 8: Transfer the chicken on 4 servings plates and evenly spoon the mushrooms and sauce on top. Serve hot. Enjoy!
Nutrition Facts:
Serving: 1g | Calories: 129kcal | 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
Ingredients
- 2 large boneless skinless chicken breasts (8 oz. each)
- Kosher salt
- Freshly ground black pepper
- 1/4 c. plus 1 teaspoon all-purpose flour
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 3 garlic cloves minced
- 1/4 c. finely chopped shallots
- 8 oz. sliced cremini mushrooms
- 3 oz. sliced shiitake mushrooms
- 1/3 c. Marsala wine
- 1/2 c. Swanson 88% fat-free chicken broth (I used chicken stock since it was all I had on hand)
- 2 tbsp chopped fresh parsley
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees F.
Step 2: Make 4 cutlets by horizontally slicing the chicken breasts in half. Between two sheets of plastic wrap, place each cutlet and lightly pound to around 1/4-inch thickness, then season the cutlets with salt and a dash of black pepper.
Step 3: On the counter, put an 18” long length of wax paper. In a shallow bowl, place the flour, then lightly coat the pieces of chicken in it. Shake the excess off and put the chicken on the wax paper. Make sure to set aside about a tsp of flour for later.
Step 4: Add half tbsp butter and a tsp olive oil in a heated large nonstick skillet. Allow the butter to melt over medium-high heat while swirling then pan. Then, add in the chicken and cook for about 3 minutes on each side until slightly golden. When done, shift the chicken to a baking dish and keep it in the oven to stay warm.
Step 5: Into the skillet, add the rest of the half tbsp butter and a tsp olive oil. Once the butter has melted, add the garlic and shallots to the skillet and cook for about 2 minutes until soft and golden. Then, add in the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and continue to cook for another 5 minutes while stirring on occasion. Now, sprinkle in the reserved tsp flour, stir, and cook for 30 seconds more. Pour in the Marsala wine, chicken broth, and add in the parsley.
Step 6: Remain cooking while stirring and scraping the browned bits from the bottom of the pan using a wooden spoon until the sauce has thickened. This takes about 2 more minutes.
Step 7: Add the chicken back to the skillet with mushrooms, then adjust the heat to low. Cover with the lid and let the sauce simmer for approximately 4 to 5 minutes to allow the flavours to combine.
Step 8: Transfer the chicken on 4 servings plates and evenly spoon the mushrooms and sauce on top. Serve hot. Enjoy!
