Chicken Marsala on the Lighter Side

I probably haven't mentioned it enough but my new favorite cookbook is The Skinnytaste Cookbook. I've read the SkinnyTaste blog for years and have loved every recipe I've made from the site.

I expected this recipe to be just as delicious for many reasons. 1. it's SkinnyTaste and 2. It's chicken marsala.  What's not to like?

This recipe is easy and scrumptious. If you are a fan of chicken marsala, you will not even notice this is "on the lighter side". In fact, I liked it better than many of my other chicken marsala recipes.

I will admit, however, I didn't use marsala. I have all this madeira wine so figured I might as well use it. It did not disappoint.

Chicken Marsala on the Lighter Side

Picture of the picture in the cookbook

Recipe from The Skinnytaste Cookbook (buy this book)

Serves 4
Serving size: 1 breast + mushrooms and sauce
Calories: 241

2 large boneless, skinless chicken breasts
kosher salt
ground pepper
1/4 c + 1 tsp flour
1 T unsalted butter
2 tsp olive oil
3 garlic cloves, minced
1/4 c finely chopped shallots
8 oz sliced cremini mushrooms
3 oz sliced shiitake mushrooms
1/3 c marsala wine
1/2 c fat free chicken broth
2 T chopped fresh parsley

Preheat oven to 200F.

Slice the chicken breasts in half lengthwise to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4" thick. Season with salt and pepper.

Put the flour in a shallow bowl and lightly dredge the chicken pieces in flour, shaking off the excess. Set aside. Reserve 1 tsp of the flour to use later.

Heat a large nonstick skillet over medium-high heat. Add 1/2 tsp butter and 1 tsp olive oil to the pan and swirl the pan until butter has melted.  Add the chicken and cook until golden on both sides, about 3 minutes per side. Transfer to an oven safe place and put in the oven.

Add remaining 1/2 T butter and 1 tsp olive oil to the skillet. Add the garlic and shallot and cook until soft and golden, about 2 minutes.  Add mushrooms, season with salt and pepper and cook, stirring occasionally, until golden, about 5 minutes.  Sprinkle in the reserved 1 tsp flour and cook, stirring, for about 30 seconds.

Add the Marsala wine, chicken broth, and parsley. Cook, stirring and scraping up any browned bits from the bottom of the pan, until thickened, about 2 minutes.

Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.

To serve, put a piece of chicken on each of 4 serving plates. Spoon the mushrooms and sauce evenly over the top.