Lite Chicken Marsala
May 25, 2018
1Season chicken cutlets with salt and pepper.
2Put the flour (reserving 1 tsp for later use) in a shallow bowl, coat the chicken in flour and shake off any excess. Place chicken on wax paper- or surface of your choice.
3Heat 1/2 tbsp butter and 1 tsp of olive oil in large skillet over medium-high heat. Add chicken and cook until golden (about 3 minutes per side). Transfer chicken to dish and cover or put in oven to keep warm.
4Add remaining 1/2 tbsp of butter and 1 tsp olive oil to skillet- add garlic and shallots and cook 2 minutes or until golden. Add mushrooms and pinch of salt- cook about 5 minutes. Sprinkle with remaining 1 tsp of flour and cook, stirring for about 30 seconds.
5Add Marsala wine, chicken broth and parsley and cook - stirring and scraping up brown bits from bottom of pan, until thickened - about 2 minutes.
6Return chicken to skillet, reduce heat to low, cover and simmer 4-5 minutes.
7Plate chicken and spoon mushrooms and sauce evenly over chicken. Best served with brown rice.