LIGHTENED-UP CHICKEN MARSALA

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Lightened-Up Chicken Marsala image

Classic Chicken Marsala: pan fried thin sliced chicken breasts, smothered in a delicious gravy of mushroom, shallots and marsala wine. This is a classic chicken marsala recipe, but lightened up. Lightened-up chicken marsala is a recipe sure to please, but on the healthier side.

Provided by @MakeItYours

Number Of Ingredients 11

1 ½ lb chicken breast (thin sliced, six pieces)
2 tablespoons all-purpose flour
1/2 tsp kosher salt (more to taste)
fresh cracked pepper
1 tablespoon light butter
2 shallots (chopped)
2 garlic cloves (minced)
8 oz mushrooms (sliced white mushrooms)
½ cup Marsala wine
½ cup chicken broth
olive oil spray

Steps:

  • Place the flour in a shallow bowl with 1/2 tsp of kosher salt and fresh cracked pepper.
  • Dredge the chicken pieces in the seasoned flour.
  • Heat a large, deep frying pan over medium high heat and add 1/2 tablespoon of the butter and a spray of olive oil.
  • Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.
  • Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.
  • Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.
  • Remove the second batch of chicken from the pan.
  • To the same frying pan, add more olive oil spray and the shallots and garlic.
  • Cook for a minute and then add the mushrooms.
  • Cover the pan and let the vegetables steam and start to cook down.
  • After approximately 8 minutes the mushrooms should be softened.
  • Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.
  • Let the liquid come to a boil.
  • Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.
  • Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.
  • If too much liquid has evaporated, add a splash more broth.
  • Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.
  • Garnish with fresh parsley if desired.

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