1/2 Photos of Light Chicken Marsala
Jessi Garcia's Note:
This recipe is a lighter version of the original marsala and it tastes great! Put i over rice or pasta, delicious!
My Private Note
Units: US | Metric
- 1Heat oil in a large skillet over med-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
- 2Meanwhile, 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.
- 3Add 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.
- 4Dissolve 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.
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Nutritional Facts for Light Chicken Marsala
Serving Size: 1 (285 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 288.7
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 0.9 g
- Cholesterol 72.6 mg
- Sodium 431.1 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.3 g
- Sugars 1.5 g
- Protein 24.8 g
The following items or measurements are not included:
reduced-sodium fat-free beef broth