About seven years ago I read a book by Jennifer Crusie, called “Bet Me”…and in this book the heroine is determined to learn how to make Chicken Marsala in a healthy way that still tastes good. In the end the guy she falls for likes her just the way she is so she decides to eat it with all the butter and oil and cream…blah blah blah…but the reality is that sometimes you want something that tastes good but is still good for you.
So I present you with a healthier version of Chicken Marsala. You still get the crisp exterior of the chicken, the sweet glaze of the wine and flavourful herb infused mushrooms, but without the not-so-good stuff. Don’t get me wrong I loved the book and the message it was getting across (love thy self!) just like I love the original recipe and I make that sometimes as a special treat too, but if I’m looking for a quick weeknight marsala fix, this is the ticket.
Healthier Chicken Marsala
Chop up the shallots nice and thin.
Chop up the mushrooms. I love mushrooms.
This is why I love Chicken Marsala. You get lots of mushrooms.
Chop up the fresh parsley and fresh thyme. Fresh herbs are so amazing, especially around this time of year when you can get them at farmer’s markets, or grow them in your backyard.
In a shallow dish, mix the whole wheat and white flour and season with salt and pepper. Dredge the cutlets in the flour and set aside.
Add 1 tbsp of the olive oil to a large, nonstick skillet and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side.
Remove cutlets to a plate and keep warm.
Add the remaining tbsp of olive oil to the pan, along with the mushrooms and shallots and stir for 1 to 2 minutes.
Add the marsala wine to pan.
Reduce to a glaze, scraping any loose brown bits from the bottom of the pan.
Reduce heat and add broth, lemon juice, parsley, and thyme. Stir and cook until broth reduces by half.
Return chicken to pan and simmer for 5 minutes.
Serve hot over noodles or boiled new potatoes.
Healthier Chicken Marsala
Prep time
Cook time
Total time
Author: Amanda - Life at Cloverhill
Serves: 4 servings
Ingredients
- 3 tbsp whole wheat flour
- 3 tbsp white flour
- 1 - 1½ lb chicken breast, pounded thin
- 2 tbsp olive oil
- 3 cup mushrooms, sliced
- 2 tbsp shallots, thinly sliced
- ½ cup marsala wine
- ½ cup low-sodium chicken broth
- ½ a lemon, juiced
- 2 tbsp fresh parsley, chopped
- ½ tsp fresh thyme, chopped
- salt & pepper
Instructions
- In a shallow dish, mix the whole wheat and white flour and season with salt and pepper. Dredge the cutlets in the flour and set aside.
- Add 1 tbsp of the olive oil to a large, nonstick skillet and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side.
- Remove cutlets to a plate and keep warm.
- Add the remaining tbsp of olive oil to the pan, along with the mushrooms and shallots and stir for 1 to 2 minutes.
- Add wine to pan. Reduce to a glaze, scraping any loose brown bits from the bottom of the pan.
- Reduce heat and add broth, lemon juice, parsley, and thyme. Stir and cook until broth reduces by half.
- Return chicken to pan and simmer for 5 minutes.
- Serve hot over noodles or boiled new potatoes.
yummy xxxxx
I absolutely adore chicken marsala. I normally make mine with both marsala and sherry cooking wine and the flavors are to DIE for. Nice post!
I have to say a I agree! The sherry mixed with the marsala wine gives it that special “kick” in flavor! Yummy! Try it, if you haven’t! It’s a winner!