Skinny Chicken Marsala
Skinny Chicken Marsala is my way of enjoying one of my favorite Italian dishes without the guilt! This version has all the joy of a traditional chicken marsala (assorted sliced mushrooms, Marsala wine, thinly pounded chicken) but is lighter in fat as it only uses a touch of olive oil and butter during the searing process and very little flour.
So knock yourself out! Eat as much as you like of this delicious dish!
To make Skinny Chicken Marsala, you want to first cut the chicken in half through the middle and then pound the breasts until they are only 1/4-inch thick. Dredge the chicken in flour (be sure to shake any excess off) and then sauté in a small amount of olive oil and butter until nicely browned on both sides.
With a little more butter and olive oil, sauté the garlic and shallots until soft and add in the mushrooms. I like to use a mixture of cremini and shiitake mushrooms to give it a more earthy flavor.
Once the mushrooms are browned, add a teaspoon of flour to help thicken the sauce up. Now add the Marsala wine, chicken broth and parsley. Cook for a couple of minutes, add the chicken back in and lower the heat. Cover the pan and simmer for a few minutes to allow the chicken and mushroom flavors to meld.
To serve, place a piece of chicken on each plate and top it with the Marsala mushroom sauce and some additional parsley leaves.
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Skinny Chicken Marsala
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 2 large boneless skinless chicken breasts (8 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup low-fat chicken broth
- 2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 200°F.
Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4-inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.
Place an 18-inch-long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the 1 teaspoon remaining flour to use later.
Heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
Add the remaining 1/2 tablespoon butter and 1 teaspoon olive oil to the skillet. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.
Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes.
Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.
To serve, put a piece of chicken on each of 4 serving plates. Spoon the mushrooms and sauce evenly over the top, and serve hot.
Recipe by Grandbaby Cakes
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