Low Sodium Chicken Marsala
Elevate your dinner menu with this flavorful Low Sodium Chicken Marsala, a lighter twist on the classic Italian-American favorite. Perfect for those seeking heart-healthy options, this recipe uses unsalted chicken broth and a delicate balance of Marsala wine to create a rich, savory sauce without relying on excess sodium. Tender, pan-seared chicken breasts are paired with earthy mushrooms, fragrant shallots, and garlic, all simmered in a wine-infused reduction. Finished with fresh thyme and parsley for a burst of aromatic freshness, this dish is both elegant and easy to prepare in under an hour. Ideal for family dinners or gatherings, it’s a wholesome take on comfort food that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup all-purpose flour (or whole wheat flour for a healthier option)
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons shallots, minced
- 2 cloves garlic cloves, minced
- 1 cup unsalted chicken broth
- 0.75 cup Marsala wine
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
Place each chicken breast between two pieces of plastic wrap and pound them to about a 1/2-inch thickness using a meat mallet or rolling pin.
In a shallow dish, combine the flour, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken breasts until golden brown, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring, until they are softened and have released their liquid, about 5 minutes.
Stir in the shallots and garlic, and cook for 1-2 minutes until fragrant.
Add the chicken broth and Marsala wine to the skillet, scraping up any browned bits from the bottom. Allow the mixture to simmer for 5 minutes to reduce slightly.
Return the chicken to the skillet and spoon some of the sauce over each piece. Sprinkle with thyme leaves.
Cover the skillet and cook on low heat until the chicken is cooked through, about 10 minutes.
Transfer the chicken to a serving dish and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 26.6 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2918 mg | 62% | |
*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.
