Healthier Chicken Marsala Recipes

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HEALTHIER CHICKEN MARSALA



Healthier Chicken Marsala image

This lightened up Chicken Marsala recipe is made with chicken cutlets, shallots, garlic, mushrooms, Marsala wine, chicken broth, and just a touch of heavy cream. Serve with a large green salad, rice pilaf, orzo, or crusty bread for dipping.

Provided by Laura // A Beautiful Plate

Categories     Chicken and Poultry

Time 45m

Number Of Ingredients 14

1½ lbs boneless, skinless chicken breasts (roughly 3 large chicken breasts)
kosher salt
freshly ground black pepper
unbleached all purpose flour (for dredging)
3 tablespoons unsalted butter (divided)
2 tablespoons extra virgin olive oil (divided)
1 lb baby bella mushrooms (stemmed and thinly sliced)
½ lb (8 ounces) shiitake mushrooms (stemmed and thinly sliced)
1 cup finely chopped shallot (roughlly 2 large shallots or ½ large yellow onion)
3 large garlic cloves (finely chopped)
¾ cup (180 mL) dry Marsala wine
1¼ - 2 cups (300-475 mL) low-sodium chicken broth (to taste)
2 tablespoons heavy cream
large handful of flat-leaf parsley leaves (finely chopped)

Steps:

  • Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick.
  • Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop.
  • Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce.
  • Wipe or drain the pan of any excess cooking fat, and return to high heat. Add the remaining tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Saute over high heat, stirring every so often, until they have shrunk considerably and are lightly caramelized. Season to taste with salt and black pepper.
  • Add the finely chopped shallot and garlic to the pan, along with a pinch of salt, and saute until transulcent, stirring frequently, about 2 to 3 minutes. Add the marsala wine to the pan and reduce for about 1 minute to cook off the alcohol. Add 1¼ cups chicken broth, and reduce until slightly thickened and reduced by about half, about 5 minutes. Over low heat, stir in the heavy cream and season to mixure to taste, adding additional salt and pepper if necessary. If necessary, add more chicken broth to reach desired consistency.
  • Transfer the cooked chicken cutlets back into the pan, simmering the mixture gently and spooning over the sauce to heat the chicken pieces throughout. Garnish with the chopped parsley and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 379 kcal, Carbohydrate 41 g, Protein 10 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 535 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 10 g

EASY CHICKEN MARSALA



Easy Chicken Marsala image

Sauteed chicken breasts in a savory marsala mushroom sauce.

Provided by Rena

Categories     Main Course

Time 21m

Number Of Ingredients 9

4 Boneless skinless chicken breasts (thin)
2 Tsp Olive oil
Salt and pepper to taste
1½ Cups Sliced mushrooms
½ Cup Chicken broth
½ Cup Marsala wine
2 Tsp Butter
1 Tsp Corn starch
1 Tbsp Chopped parsley

Steps:

  • Heat the olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper.
  • Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover with foil to keep warm
  • Add the mushrooms to the pan and cook until softened, 3-4 minutes. Season the mushrooms with salt and pepper.
  • Add the chicken broth and wine to the pan; bring to a simmer. Simmer for 3-4 minutes.
  • In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch to the pan and stir constantly until sauce has just thickened.
  • Add the chicken back to the pan and coat with the mushroom sauce. Top with parsley and serve.

Nutrition Facts : Calories 248 kcal, Carbohydrate 11 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 269 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HERBED CHICKEN MARSALA



Herbed Chicken Marsala image

Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Four 4-ounce boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
1/3 cup whole wheat flour
1 1/2 tablespoons extra-virgin olive oil
3/4 cup low-sodium chicken broth
1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
1/2 teaspoon finely chopped rosemary
10 ounces white button or cremini (baby bella) mushrooms, sliced
1/3 cup sweet marsala wine
2 teaspoons unsalted butter
1 to 2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
  • Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
  • Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Provided by D. Alexander

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

Steps:

  • In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
  • Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
  • Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g

HEALTHIER CHICKEN MARSALA



Healthier Chicken Marsala image

I made this for the Make It Healthier tag variation. It does have lower fat and cholesterol, but not lower sodium than the wonderful recipe of Cucina Casalingo's"Recipe#270770,#270770". I hope you enjoy it:)

Provided by WiGal

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon dried oregano (optional)
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
1 tablespoon unsalted butter
1/2 cup reduced-sodium chicken broth
1/2 cup marsala wine
1 teaspoon lemon juice

Steps:

  • In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
  • Add chicken breasts to bag and shake to coat.
  • Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
  • Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
  • Pour over chicken breasts.

HEALTHIER CHICKEN MARSALA



Healthier Chicken Marsala image

This healthier-for-you chicken Marsala recipe maintains the taste of the traditional Italian dish but saves you on calories.

Provided by Team Verywell Fit

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breast cutlets
1 small onion
1 cup crimini or porcini mushroom slices
3 tbsps olive oil
1/2 cup dry Marsala wine
2 tbsps minced Italian (flat leaf) parsley
1/2 cup chicken broth (or chicken bouillon equivalent)
Salt and pepper to taste

Steps:

  • If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper if you prefer.
  • Heat oil in a skillet and add chicken. Pan fry chicken for 5 minutes on each side until golden, turning once until done. Remove, and cover with foil to keep warm.
  • Add onion and mushrooms to the pan (add a little more oil if needed), cook until onion is translucent and mushrooms are soft (approximately 5 minutes).
  • Add wine to pan and cook for 1 to 2 minutes.
  • At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste and adjust seasonings.
  • Pour vegetables and sauce over chicken, and sprinkle with parsley.

Nutrition Facts : Calories 255 kcal, Carbohydrate 4 g, Cholesterol 83 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, Sodium 536 mg, Sugar 2 g, Fat 14 g, ServingSize 4, UnsaturatedFat 0 g

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