Lightened Chicken Marsala
I swear this winter I have not stopped craving Italian food. I find myself gazing longingly into pizza parlors, dreaming of fettuccine, and constantly looking up recipes for marinara sauce. Determined to satisfy my craving while not requiring me to run a half mile, Chicken Marsala (served with mashed cauliflower) was the solution to my problem.
When visiting Italy in 2016, I learned that Italian food is not really like the heavy dishes served in American restaurants, but are much lighter, fresher, and smaller portions. So, that was my goal when making this dish. It was so much simpler than I imagined, with flavorful sauce that helped it feel so decadent I'm hoping it will keep me out of Little Italy, at least for another week :)
Lightened Chicken Marsala
Serves 4
- 2 boneless skinless chicken breasts (1/2 lb each)
- 1/4 c all purpose flour, seasoned with salt and pepper
- 1/4 c olive oil
- 8 oz mushrooms
- 1/2 c Marsala wine
- 1/2 c chicken stock
- 1 T butter
- 1/4 c chopped parsley
Cut chicken breast into cutlets by slicing each in half, then covering with plastic wrap and pounding with a mallet until 1/4" thick.
Place the flour into a shallow dish or plate.
Heat half the oil in a skillet until smoking, then reduce heat to medium. Dip 2 of the chicken cutlets into the flour, covering on both sides, and place into the hot oil. Cook until crispy (about 3-5 minutes), flip and cook the there side, then remove from the pan. Add the second half of the oil and repeat with the other two cutlets.
In the same pan, add the mushrooms and saute in the leftover oil until their juices release and they become soft. Add the wine and stock and bring to a simmer - cook for a few minutes until the sauce reduces and thickens a little. Add the butter and stir until melted.
Serve the sauce atop the chicken, alongside your favorite sauce absorber (potatoes, bread, pasta or cauliflower are all great choices!)
Nutrition Information: 346 calories (20.4g fat, 11.8g carbs, 24.1g protein)