Low Fat Chicken Marsala
Indulge in the rich, savory flavors of **Low Fat Chicken Marsala**—a lighter twist on the classic Italian-American dish that's perfect for health-conscious food lovers. Tender, golden-browned chicken breasts are paired with earthy baby bella mushrooms, aromatic shallots, and garlic, all simmered in a silky Marsala wine sauce that’s thickened with a cornstarch slurry instead of heavy cream. With olive oil and low-sodium chicken broth as the base, this recipe combines delicious flavors and mindful ingredients for a guilt-free meal. Ready in just 45 minutes, it's an easy yet elegant dinner option that pairs beautifully with steamed veggies or whole-grain sides. Perfect for busy weeknights or casual entertaining, this **low-fat chicken dinner recipe** delivers restaurant-quality results while keeping things wholesome.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup all-purpose flour
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 8 ounces baby bella mushrooms, sliced
- 0.5 cup dry Marsala wine
- 0.75 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by seasoning the chicken breasts with salt and pepper on both sides.
Dredge each piece of chicken lightly in the flour, shaking off any excess. This will help create a light crust and thicken the sauce slightly.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the garlic and shallot to the same skillet, sautéing for about 1 minute until fragrant and soft.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and tender, about 5-6 minutes.
Pour in the Marsala wine, making sure to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
Add the chicken broth to the skillet and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with the water to make a slurry, then gradually stir it into the skillet to thicken the sauce. Cook for an additional 2-3 minutes.
Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Allow them to heat through for about 2-3 minutes.
Garnish the Chicken Marsala with fresh parsley before serving. Enjoy hot with a side of steamed vegetables or whole grain rice for a complete meal.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 18.7 g | ||
| Protein | 227.7 g | 455% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2858 mg | 61% | |
*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.
