Healthier Chicken Marsala

Total Time
45mins
Prep 10 mins
Cook 35 mins

I made this for the Make It Healthier tag variation. It does have lower fat and cholesterol, but not lower sodium than the wonderful recipe of Cucina Casalingo's"Chicken Marsala,#270770". I hope you enjoy it:)

Ingredients Nutrition

Directions

  1. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
  2. Add chicken breasts to bag and shake to coat.
  3. Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
  4. Remove and keep warm.
  5. In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
  6. Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
  7. Pour over chicken breasts.
Most Helpful

5 5

Yummy chicken. This was simple to prepare and very tasty. Thanks for sharing, WiGal. Made for Culinary Quest 2014.

5 5

Delicious chicken, great recipe with good clear instructions. I haven't tried cooking another version of chioken marsala myseld.....but wont be using any other recipe now. Served with steamed brocolli and baby potatoes for a totally wonderful dinner. Reviewed for Aus/NZ Forum Recipe Swap August 2011. I used sorghum flour in place of regular and a gluten-free stock to make this recipe suited to my gluten-free diet. Photo also to be posted

5 5

This is a keeper. I made a few adjustments. I cut the the chicken breasts in half to make cutlets and pounded to an even thickness. I also left out the oregano. The meal ended up having to be held. I added more broth to the pan, placed the chicken back in the pan with the sauce. I covered the pan put it on a warm burner and kept it for a half an hour.