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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 286.4
  • Total Fat: 15.9 g
  • Cholesterol: 67.4 mg
  • Sodium: 491.5 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 21.3 g

View full nutritional breakdown of Chicken Marsala calories by ingredient
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Chicken Marsala

Submitted by: DILBERTA

Introduction

Pounding the chicken before cooking renders them thin and terrifically tender. Deglazing the pan with the Marsala wine and stock after cooking the chicken creates a quick, rich sauce. Pounding the chicken before cooking renders them thin and terrifically tender. Deglazing the pan with the Marsala wine and stock after cooking the chicken creates a quick, rich sauce.
Number of Servings: 2

Ingredients

    2 chicken thighs or breasts (about 8 ounces), pounded until " thick
    Kosher salt and freshly ground black pepper, to taste
    3 tablespoons flour, divided
    2 1/2 tablespoons olive oil
    2 1/2 tablespoons Promise Light margarine
    8 oz. mushrooms
    2 tablespoons shallots, minced
    1 clove garlic, minced
    ⅓ cup dry Marsala wine
    ⅓ cup unsalted chicken stock
    2 tablespoons fat-free half & half
    1 tablespoon finely chopped parsley, for garnish (optional)

Tips

You could makes double the chicken with the same amount of sauce and it would still be very good- just not as many mushrooms per serving.


Directions

POUND the chicken pieces between layers of was paper until 1/4-inch thick.


SEASON chicken with salt and pepper and sprinkle with 2 tablespoons flour.


HEAT 1 tbsp. oil and 1 tbsp. margarine in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until golden brown, about 3-4 minutes. Transfer to a plate, and set aside.


Add 1/2 tbsp. oil and 1/2 tbsp. margarine, and then add mushrooms; cook until golden brown, about 6 minutes. Transfer to plate with chicken, and set aside.


HEAT remaining oil (1 tbsp) in skillet, and then add shallots and garlic; cook, stirring, until soft, about 30 seconds. Stir in remaining 1 tbsp. flour; cook for 30 seconds. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.


RETURN chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat and place chicken on a serving plate.


Stir in remaining margarine (1 tbsp) and half & half. Pour sauce over chicken, garnish with parsley, if you like and serve.


ENJOY!

Serving Size: Makes two delicious servings with plenty of sauce.

Number of Servings: 2

Recipe submitted by SparkPeople user DILBERTA.






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