Prep 20 mins
Cook 10 mins
This was my first attempt at Chicken Marsala, a dish I wasn't even sure I'd like. Now I love it, and this bare-bones recipe gives me lots of room to get creative with extra seasonings & added ingredients. Plus, it's a low-fat version!
- 1⁄8 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup flour
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1⁄2 cup marsala wine
- 1⁄2 cup fat free chicken broth
- 1⁄2 lemon
- 1⁄2 cup mushroom, diced
- 2 tablespoons fresh parsley, finely chopped
- Mix together pepper, salt, & flour. Coat chicken with seasoned flour.
- In large skillet, brown chicken breasts on both sides in oil. Remove from skillet, but leave any small bits of chicken stuck to pan.
- Add wine to skillet & stir until hot.
- Add juice from 1/2 lemon, broth, & mushrooms. Spread mushrooms out in single layer, reduce heat, & simmer 10-15 minutes until sauce is partially reduced.
- Return chicken to skillet & spoon over with sauce.
- Cover & cook for 5-10 minutes until chicken is done.
- Spoon sauce over chicken to coat & garnish with parsley.
Absolutely delicious! I used chicken thighs, which is my preferred cut. I also added lemon zest, one chopped shallot, and one chopped garlic clove. I put the chicken on paper towels to drain while I was cooking the sauce. I added 2 T butter when I returned the chicken to the dish, b/c I love the taste of butter. The dish looked amazing and tasted even better.
This was sooooo good. I wanted a fancier dinner that was still easy to make and this fit the bill perfectly. I did change things up a little bit, but it's a great recipe for your own improvisation. I bought the thin-sliced chicken breasts which were perfect for this dish, it makes it so much easier. I browned the breasts but I didn't completely cook them. After taking them out, I added about a tablespoon of butter into the pan and sauteed the mushrooms a little bit, before adding the wine and lemon juice. Also, I used 3/4 cup of marsala wine and 1/4 cup of sherry wine, completely omitting the broth. I think the lemon juice helped balance it out nicely. Then I added the chicken back into the pan so it could cook a bit more with the sauce. I ended up doubling the sauce also, because I served it over whole wheat spaghetti and wanted enough to cover the noodles. This entire dish was ready very quickly and was SO GOOD!! Thanks for this recipe that I will make again and again.