Best Lightened Up Chicken Marsala Recipes

HEALTHIER CHICKEN MARSALA

Steps:

• Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick.
• Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop.
• Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce.
• Wipe or drain the pan of any excess cooking fat, and return to high heat. Add the remaining tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Saute over high heat, stirring every so often, until they have shrunk considerably and are lightly caramelized. Season to taste with salt and black pepper.
• Add the finely chopped shallot and garlic to the pan, along with a pinch of salt, and saute until transulcent, stirring frequently, about 2 to 3 minutes. Add the marsala wine to the pan and reduce for about 1 minute to cook off the alcohol. Add 1¼ cups chicken broth, and reduce until slightly thickened and reduced by about half, about 5 minutes. Over low heat, stir in the heavy cream and season to mixure to taste, adding additional salt and pepper if necessary. If necessary, add more chicken broth to reach desired consistency.
• Transfer the cooked chicken cutlets back into the pan, simmering the mixture gently and spooning over the sauce to heat the chicken pieces throughout. Garnish with the chopped parsley and serve immediately.

LIGHTENED-UP CHICKEN MARSALA

Steps:

• Place the flour in a shallow bowl with 1/2 tsp of kosher salt and fresh cracked pepper.
• Dredge the chicken pieces in the seasoned flour.
• Heat a large, deep frying pan over medium high heat and add 1/2 tablespoon of the butter and a spray of olive oil.
• Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.
• Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.
• Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.
• Remove the second batch of chicken from the pan.
• To the same frying pan, add more olive oil spray and the shallots and garlic.
• Cook for a minute and then add the mushrooms.
• Cover the pan and let the vegetables steam and start to cook down.
• After approximately 8 minutes the mushrooms should be softened.
• Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.
• Let the liquid come to a boil.
• Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.
• Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.
• If too much liquid has evaporated, add a splash more broth.
• Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.
• Garnish with fresh parsley if desired.