Light Chicken Marsala

Submitted by Jessi Garcia

"This recipe is a lighter version of the original marsala and it tastes great! Put i over rice or pasta, delicious!"

 

• Ready In: 33mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 1 cup fresh mushrooms, sliced
• 1 lb boneless skinless chicken breast, uncooked (4)
• 1 teaspoon dried thyme
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup marsala wine
• 1 1⁄4 cups reduced-sodium fat-free beef broth, divided
• 1 1⁄2 tablespoons cornstarch

directions

1. Heat oil in a large skillet over med-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
2. 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.
3. 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.
4. 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.

Reviews

[puppitypup]

Delicious! I made a couple of changes, using double the amount of mushrooms (baby bellas) and an equal amount of sweet onion. Also, I used chardonnay rather than marsala wine, just personal preference. Next time I will reduce the sodium, because even the reduced-sodium broth had quite a bit of salt. This is definitely a keeper, perfect for a quick, healthy week-night meal. Thanks Jessi :)

 

[carolinajewel]

This was fabulous! It wasn't light in flavor!!! Made just as posted for the Light and Low Photo Event Jan 09.