Skinny Chicken Marsala (Healthy Chicken Marsala

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 8 oz Cremini mushrooms
  • 3 Garlic cloves
  • 2 tbsp Parsley, fresh
  • 1/4 cup Shallots
  • 3 oz Shiitake mushrooms

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/3 cup Marsala wine

• Other

  • ½ cup Swanson 88% fat-free chicken broth (I used chicken stock since it was all I had on hand

Found on grandbaby-cakes.com

Description

Ingredients

• 2 large boneless, skinless chicken breasts (8 ounces each)
• Kosher salt
• Freshly ground black pepper
• ¼ cup plus 1 teaspoon all-purpose flour
• 1 tablespoon unsalted butter
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• ¼ cup finely chopped shallots
• 8 ounces sliced cremini mushrooms
• 3 ounces sliced shiitake mushrooms
• ⅓ cup Marsala wine
• ½ cup Swanson 88% fat-free chicken broth (I used chicken stock since it was all I had on hand)
• 2 tablespoons chopped fresh parsley

Directions

• 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 ¼ inch thick. Season with ½ 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 ½ 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 ½ 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 ⅛ 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.

Nutrition