Lightened Up Chicken Marsala Recipes

LIGHTENED UP CHICKEN MARSALA

Steps:

• Preheat oven to 350 degrees.
• In a shallow bowl combine, flour, cornstarch, salt, pepper, oregano, rosemary. Stir until well incorporated.
• Coat chicken breasts with the melted light butter. Dredge each chicken breast with the seasoned flour mixture.Repeat until all four chicken breasts are coated. ( be sure to save the leftover flour for sauce).
• Place the coated chicken breasts on a cookie sheet that has been sprayed with non stick cooking spray.
• Bake for 28-30 minutes or until chicken is no longer pink. Remove from oven.
• Pour the reserved butter into a large skillet. Mix in 1 Tbsp of the reserved flour mixture in to the melted butter. And cook on medium high until lightly brown.
• Add mushrooms and then add wine. Stir until well combined. If sauce needs to be thickened add a pinch more flour/cornstarch.)
• Place cooked chicken breasts in the skillet with the mushroom sauce. Cover and simmer for 5 minutes.
• Place chicken breasts on a plate and top with mushroom sauce and garnish with fresh rosemary.

LIGHTENED UP CHICKEN MARSALA

Steps:

• Heat a large skillet over medium heat. Add oil, let heat up for 2-3 minutes. Add onion, toss to coat with the oil then let sit still for 4-5 minutes. Meanwhile, boil water for egg noodles, chop mushrooms and smash the garlic cloves with the back of a chopping knife. Stir the onions and let sit still for 3-4 more minutes until dark golden brown. Create a small 'well' in the center of the pan and add butter. Let melt to a golden brown. Add mushrooms and garlic to pan and toss to coat. Let sauté for 5-6 minutes stirring just once. This will create a wonderful brown glaze on the bottom of the pan and also allow the vegetables to cook perfectly.
• Slowly, pour in the Marsala wine while scraping the bottom of the pan with a wooden spoon (just don't use metal). When all of the browned bits are loosened from the bottom of the pan, allow the wine to simmer in the veggies for 2-3 minutes. Pour in the broth and cook another 2 minutes stirring once or twice. Carefully, transfer the onions and mushrooms mixture to a large, glass bowl and cover with a plate.
• Place the thawed chicken breasts in a large/gallon size zip lock bag making sure there is no air in the bag. Put the bag on a dish towel and fold the towel over in half to cover the bag. Using a large wooden rolling pin or a meat tenderizer, pound the chicken several times to flatten it to about 1/2" thick. You want them to be thin so they cook quickly. Pat them dry with a paper towel and sprinkle lightly with salt and pepper. {Make sure to pat them dry or they will splatter in the grease!}
• Carefully wipe the pan clean with a few wadded up paper towels. Return to heat. Add another tablespoon of oil to the pan. Add the chicken to the pan and let cook for 4-5 minutes. Using a pair of tongs, check to see if the bottom side is browned, when so, flip over and cook another 4-5 minutes until browned. Pour the mushroom mixture into the pan and reduce heat to medium low. Cook a minute or two until heated through. Serve on top of noodles. - See more at: http://simplyhealthyfam.blogspot.com/2015/03/simple-and-healthy-chicken-marsala.html#more

LIGHTER CHICKEN MARSALA

Steps:

• Spray a 10-inch skillet with olive oil and add 1 teaspoon extra light olive oil and 1 tablespoon whipped butter.
• Heat on medium-high. Meanwhile, season both sides of the chicken with kosher salt, black pepper and paprika. Once the pan is hot, place the chicken into the skillet and cook 4 to 6 mintues a side. When golden and fully cooked, transfer to a clean plate and set off to the side.
• Reduce the heat to medium-low and add the remaining teaspoon extra light olive oil and 1 tablespoon of the whipped butter into the skillet.
• Add the sliced mushrooms, garlic, oregano and thyme with pinch of kosher salt. Cook 5 to 6 minutes, stirring ocassionally, until the mushrooms and shallots are tender. Sprinkle with flour and cook 1 minute.
• Pour in the marsala wine and chicken stock, scrape any brown bits up from the bottom of the pan. Return the chicken to the pan and spoon the sauce over top, simmer for 6 to 8 minutes. Add the remaining tablespoon of whipped butter to the sauce and season with salt and pepper to taste.
• Garnish with minced parsely or fresh thyme leaves and serve the chicken marsala with pasta and green beans.

LIGHTENED-UP CHICKEN MARSALA

Steps:

• Place the flour in a shallow bowl with 1/2 tsp of kosher salt and fresh cracked pepper.
• Dredge the chicken pieces in the seasoned flour.
• Heat a large, deep frying pan over medium high heat and add 1/2 tablespoon of the butter and a spray of olive oil.
• Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.
• Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.
• Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.
• Remove the second batch of chicken from the pan.
• To the same frying pan, add more olive oil spray and the shallots and garlic.
• Cook for a minute and then add the mushrooms.
• Cover the pan and let the vegetables steam and start to cook down.
• After approximately 8 minutes the mushrooms should be softened.
• Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.
• Let the liquid come to a boil.
• Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.
• Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.
• If too much liquid has evaporated, add a splash more broth.
• Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.
• Garnish with fresh parsley if desired.

EASIER CHICKEN MARSALA

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.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY

Steps:

• Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
• Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
• To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
• Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
• Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
• Sprinkle with parsley and serve with pasta, potatoes, or rice.
• Enjoy!

LIGHT CHICKEN MARSALA

Steps:

• Heat oil in a large skillet over med-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2-3 min per side.
• Add wine to skillet, simmer 1 minute, add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through about 8 minute.
• Dissolve cornstarch in remaining 1/2 cup of broth in small bowl, add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.