trying to find healthy chicken recipes? This Healthy Chicken Marsala Recipe starts with seasoned chicken breasts that simmer away during a irresistible mushroom wine sauce!! This recipe will become one among your favorite Healthy Chicken Dinner Recipes ever! If you're keen on other saucy chicken dinners like this Brown Stew Chicken or Southern Smothered Chicken, you'll adore this one that has been lightened up!

 

EASY CHICKEN MARSALA RECIPE

So last month, I made a commitment to truly dust off the cookbooks I collect and use them. I started with this Strawberry Cheesecake frozen dessert from the Homemade Decadence cookbook to ease myself in slowly. Then i made a decision I needed a dinner recipe to undertake next.

Out popped my barely skimmed new book The Skinnytaste Cookbook. crammed with such promise, I knew it had been an outright travesty that I hadn’t such a lot as read the introduction and had only resorted to gawking at the gorgeous photos a couple of times. on the other hand I spotted a gem: Chicken Marsala!

 

I originally bought the book to enhance our family eating habits. Because Gina’s blog Skinnytaste is all about providing lighter versions of flavorful recipes that we all know and love, I knew i used to be in good hands. And boy was I right.

WHAT IS CHICKEN MARSALA?

Traditional chicken marsala comes from Italy. it's a dish made with tender and thin chicken (usually pounded) that's served with a really rich mushroom and Marsala sauce . Sometimes it's served over homemade pasta.

When done right, the chicken is insanely tender, the sauce is rich and layered, and therefore the mushrooms and herbs add just another level of perfection to round out the dish. I find it insatiable and outright impossible to show down.

INGREDIENTS FOR COOKING CHICKEN MARSALA RECIPE

Classic ingredients for Chicken Marsala are very similar during this recipe however here are those that employment best.

• Boneless Chicken Breasts

• Butter and vegetable oil

• Minced Garlic

• Shallots

• Mushrooms

• Marsala Wine

• Chicken Broth

The chicken breasts got to be thin so as to really tenderize within the sauce. confirm you pound them thin.

The combination of both butter and vegetable oil is crucial because you get the richness and flavor from the butter but by adding the vegetable oil , it doesn’t burn.

Garlic is crucial for flavor. confirm you don’t use the bottled garlic within the grocery . For the simplest flavor, mince fresh garlic. We use shallots during this recipe but onions also are fine if diced finely.

 

This recipe combines two sorts of mushrooms: Cremini and Shittake mushrooms. i really like the feel of the combo of both.

Also to stay this recipe a touch thinner, it uses a liquid of chicken stock rather than chicken stock. However side note, you'll use chicken broth . I only had stock available and subbed it equally.

TIPS for creating HEALTHY CHICKEN DINNER RECIPES

But Healthy Chicken Marsala? Could the lighter version, this healthy chicken marsala recipe, do exactly the maximum amount for my soul because the original chicken marsala? Here are some amazing tips for a way you'll turn your traditional chicken marsala into a Healthy Chicken Dinner Recipe.

• Tip One: Butter carefully is completely fine in healthy dinner recipes. alittle amount goes an extended way. i will be able to probably not toss entire sticks into my healthy dinner recipes.

• Tip Two: Flavor is that the key focus in skinny meals. during this recipe, I didn’t desire I lacked anything because the tender chicken and therefore the depth of flavor from the wine, spices, shallots and mushrooms really made me feel as if i used to be having any regular full fat meal. If you specialise in flavor, you won’t miss the fat. that's exactly what this healthy chicken marsala recipe does.

 

This skinny chicken marsala recipe is simply the start . I decide to try more healthy chicken recipes from this book for healthy weeknight dinners which will finally get my hubby and that i on the great foot. Skinny isn’t so bad in any case .

 Ingredients

• 2 large boneless skinless chicken breasts (8 ounces each)

• Kosher salt

• Freshly ground black pepper

• 1/4 cup plus 1 teaspoon all-purpose flour

• 1 tablespoon unsalted butter

• 2 teaspoons vegetable oil

• 3 garlic cloves minced

• 1/4 cup finely chopped shallots

• 8 ounces sliced cremini mushrooms

• 3 ounces sliced shiitake mushrooms

• 1/3 cup Marsala wine

• 1/2 cup Swanson 88% fat-free chicken broth I used chicken stock since it had been all I had available

• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 200°F.

2. Slice the chicken breasts in half horizontally to form 4 cutlets. Put each cutlet between two sheets of wrapping and lightly pound them until they're about 1/4 inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.

3. Place an 18-inch-long length of paper on the counter. Put the flour during a shallow bowl and lightly dredge the chicken pieces within the flour, shaking off any excess Put the chicken in wax paper; reserve the remaining flour 1 teaspoon later use.

4. Heat an outsized nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the vegetable oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on each side , about 3 minutes per side. Transfer to a baking dish and place within the oven to stay warm.

5. Add the remaining 1/2 tablespoon butter and 1 teaspoon vegetable oil to the skillet. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle within the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.

6. Cook, stirring and scraping up any browned bits from rock bottom of the pan with a wooden spoon, until thickened, about 2 minutes.

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

8. To serve, put a bit of chicken on each of 4 serving plates. Spoon the mushrooms and sauce evenly over the highest , and serve hot.

 

Nutrition

Serving: 1g | Calories: 129kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 125mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 3.4mg | Calcium: 17mg | Iron: 0.8mg