I finally made my first recipe from my new cookbook Skinnytaste
. Let me just say, it did not disappoint, unless you ask the kids (they would barely even taste it). More on how I feel about this topic later in the week. Ha!
I’ve had chicken marsala many, many times, it’s actually one of my favorite dishes. This was my first time having “lighter chicken marsala”, and while I could tell a little difference, this dish was still yummy….and healthy!
For the side, I roasted small purple potatoes with salt and pepper, olive oil, and red pepper flakes. If you have never had purple potatoes you should definitely try them. To me, they taste much better than regular potatoes. They are softer, sweeter, and healthier.
This is how you would usually find me dressed in the kitchen in the evenings….hair pulled back, yoga pants, and a comfy top. This jacket is so, so soft! Plus, it’s on major sale right now.
Recipe Via Skinnytaste cookbook
- 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 tablespoon unsalted butter
- 2 teaspoons 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 Swanson 88% fat-free chicken broth
- 2 tablespoons chopped fresh parsley
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.
Per serving (1 breast + mushrooms and sauce): calories 241; fat 8 g; saturated fat 2.5 g; cholesterol 80 mg; carbohydrate 10 g; fiber 1 g; protein 26 g; sugars 2 g; sodium 428 mg.
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