Lighter 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:

• 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.

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.

SPEEDY CHICKEN MARSALA

Steps:

• Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.