Low Fat Chicken Marsala

On Sunday, March 8, 2009 by Registered Dietitian

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Ingredients
4 5-ounce skinless, boneless chicken breasts
1/4 cup flour
1 tsp oregano
Black pepper
1 tbsp olive oil
2 cups sliced cremini mushrooms
2 tbsp chopped parsley
3/4 cup marsala wine

Preparation
Pound chicken breasts to a 1/4-inch thickness between two sheets of plastic wrap. Combine flour, oregano and black pepper on a plate or in a bowl. Dredge chicken breasts and set aside. Heat oil on medium heat in a large skillet. Sauté mushrooms until softened, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, cook chicken breasts for 6 minutes, turning once half way through. Remove and keep warm. Return mushrooms to skillet, add parsley and marsala wine. Reduce liquid by about half. Return chicken to skillet and cook for 1-2 minutes more.
Serve with seasonal vegetables.

Serves 4

Nutrition Facts (per serving)

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Jan 30, 2010, 09:17 AM
Ingredients
4 5-ounce skinless, boneless chicken breasts
1/4 cup flour
1/4 cup shallots
2 cloves crushed garlic
Black pepper, Salt
1 tbsp olive oil
2 cups sliced cremini mushrooms
2 tbsp chopped parsley
3/4 cup marsala wine
2 tbl corn starch
1 1/2 cups chicken stock

Pound Chicken Breasts until 1/4 inch thickness. Put in bowl with salt and pepper and toss. lightly flour chicken and place in heated pan with olive oil, cook until lightly golden brown on both sides. Remove Chicken from pan. Add mushrooms and shallots to pan and cook until translucent.

In a separate bowl add Chicken Stock, Marsala Wine, crushed garlic and corn starch, mix together. Pour mixture over mushrooms and shallots and cook until the sauce starts to thicken, add chicken back to the pan, sprinkle with chopped parsley right before serving.
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