Lighter Chicken Marsala Recipes

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

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.