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.


4 Chicken Breast Cutlets

1/4 cup plus 1 tbsp Flour

3 Garlic Cloves, minced

1/3 cup Shallots, chopped

8 oz. Sliced Cremini Mushrooms

3 oz. Shitake Mushrooms

1/3 cup Marsala Wine

1/2 cup Fat Free Chicken Broth

2 tbsp Chopped Parsley


0 Reviews

All fields and a star-rating are required to submit a review.