Light Chicken Marsala
Experience the elegance of Italian cuisine with this Light Chicken Marsala, a healthier twist on a classic dish that doesn’t compromise on flavor! Tender chicken cutlets are lightly dredged in flour and cooked to golden perfection before being nestled in a rich, savory sauce made with earthy cremini mushrooms, fragrant garlic, dry Marsala wine, and a touch of low-sodium chicken broth. This recipe keeps things light by using just a tablespoon each of olive oil and butter, making it perfect for those seeking a wholesome but indulgent dinner option. Ready in just 35 minutes, this dish strikes the perfect balance between simplicity and sophistication, ideal for weeknight meals or special occasions. Garnished with a sprinkle of fresh parsley and easily paired with steamed vegetables or a bed of pasta, this Light Chicken Marsala delivers restaurant-quality flavor straight from your kitchen.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 0.5 cup dry Marsala wine
- 0.5 cup low-sodium chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and slice them horizontally to create 4 thin cutlets. Season both sides with salt and pepper.
Place the flour on a shallow plate and lightly dredge the chicken cutlets in the flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium heat until hot. Add the chicken cutlets and cook for 3-4 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and set aside.
In the same skillet, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Deglaze the pan with the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and stir to combine. Simmer for another 2-3 minutes to thicken the sauce slightly.
Return the cooked chicken cutlets to the skillet and spoon the sauce over them. Cook for 2-3 minutes until the chicken is warmed through.
Garnish with chopped fresh parsley and serve immediately. Pair with steamed vegetables or a side of pasta, if desired.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 14.7 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
