Best Skinny Chicken Marsala Recipes

Skinny Girl Chicken Marsala image

Provided by Tashi123

Time 30m

Yield 2 Chicken Breasts, 2 serving(s)

Number Of Ingredients 9

1 tablespoon light butter (like Brummel & Brown)
1/2 cup fat-free chicken broth
1/4 cup marsala wine
1 teaspoon cornstarch
1 1/2 cups sliced mushrooms
2 raw boneless skinless chicken breasts, pounded to 1/2-inch thickness
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil

Steps:

In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes.
Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.).
Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
MAKES 2 SERVINGS.

Nutrition Facts : Calories 314.1, Fat 7.3, SaturatedFat 3.2, Cholesterol 83.2, Sodium 702.6, Carbohydrate 7.3, Fiber 0.6, Sugar 2.3, Protein 27.4

Skinny Chicken Marsala image

Provided by Kate DeMello

Categories Chicken

Time 25m

Yield 9 cutlets, 5 serving(s)

Number Of Ingredients 10

2 tablespoons Smart Balance light butter spread
2 garlic cloves, minced
1 shallot, minced
1 cup marsala
1/2 cup chicken broth
2 tablespoons cornstarch
3 large chicken breasts, sliced into cutlets (3 per breast)
cooking spray
salt
ground black pepper

Steps:

Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
heat a large skillet to medium heat.
Season cutlets with salt and pepper to taste.
Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary.
Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
Serve chicken over cooked pasta or brown rice; garnish with parsley.

Nutrition Facts : Calories 385.8, Fat 10.2, SaturatedFat 2.9, Cholesterol 55.7, Sodium 174.8, Carbohydrate 10.6, Fiber 0.1, Sugar 1.9, Protein 19