Light Chicken Marsala
Dear readers, get ready to tantalize your taste buds with the irresistible flavors of Light Chicken Marsala. As a devoted food blogger and culinary connoisseur, I've curated this recipe to perfection. Join me as we dive into the world of tender chicken, velvety sauce, and the harmonious marriage of flavors that will leave you craving for more.
Equipment
- 1 large non-stick skillet
- 1 platter
Ingredients
- 2 teaspoons extra virgin olive oil
- 4 thin-sliced boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups sliced mushrooms (cremini, shiitake, portobello, or a combination of the three)
- 2 teaspoons all-purpose flour
- ¼ cup dry Marsala wine
- ¼ cup reduced sodium chicken broth
- 1 tablespoon fresh chopped parsley (or 1 1/2 teaspoons dried)
Instructions
- Heat the oil in a large non-stick skillet over high heat. Sprinkle the chicken with salt and pepper, then add to the skillet and saute until cooked through (about 3-4 minutes per side). Transfer the chicken to a platter and cover with a plate to keep warm.
- Add the mushrooms to the skillet and saute about 3 minutes, or until browned. Sprinkle the mushrooms with the flour, and stir well to blend. Add the wine and chicken broth and bring to a boil.
- Cook, stirring frequently, until the sauce thickens (about 3 minutes). Stir in the parsley. Plate the chicken and spoon the mushroom mixture over top.
Video
Notes
Tenderizing the Chicken: To ensure tender and juicy chicken, lightly pound the chicken breasts with a meat mallet or the back of a heavy pan. This process helps to even out the thickness of the chicken, allowing for more even cooking.