- Yield:3 servings
- Time:45 minutes
This was always a meal I would order at restaurants because it seemed like it was the ‘safest’ dish on the menu calorie-wise. I tweaked it further in the healthy direction by removing the light breading on it, which you won’t miss at all. Honestly, I never even knew the chicken in Chicken Marsala was dredged in flour before trying this recipe! Once you realize how easy it is to make and how mouthwatering it is to eat, you will want to make it again and again. Whether you are a mushroom lover or hater, recipes are made to be tweaked to the liking of the ‘eater’. If you don’t care for mushrooms, you can always replace them with onion slices, pearl onions, scallions, chopped cauliflower, eggplant, or even water chestnuts.
You can serve this dish with your carb of choice: whole wheat pasta, quinoa, rice, or no carbs at all. The other day, I bought gluten-free quinoa-lentil pasta that tasted more like white pasta than whole wheat pasta! It was downright amazing.
Some recipes call for either Marsala wine or chicken broth, but I prefer the wine because broth tends to contain too much sodium for my liking. You can find the Marsala wine right in the condiment aisle of the supermarket near either the vinegars or the barbeque sauces.
- 1 package of boneless skinless chicken breasts with fat removed
- 1 cup of mushrooms or substitute veggies (add another cup or two if you are not having carbs)
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 tbsp. extra virgin olive oil
- 2 cloves of garlic, minced or 1 tsp. minced garlic (I use the kind in the jar—who wants to smell like garlic all day?)
- ¼ cup fresh chopped parsley or 1 tbsp. parsley flakes (fresh is better, but harder to find)
- ½ cup dry Marsala wine
Prepare the mushrooms or veggies. Wash and filet the chicken and pound it with a meat pounder (this adds so much to any chicken dish!). In a large deep pan, heat oil on medium-high and cook the mushrooms or vegetables, parsley, and garlic for 5 minutes, turning often. Add chicken and cook about 8-10 minutes to brown it on each side. Add the wine, salt, and pepper and cook until chicken is done (should be about another 8-10 minutes).
Protein: 36.3 g
Fat: 11 g
Carbs: 6.3 g