Healthy Chicken MarsalaBrooke McLay
Why head to your favorite Italian restaurant to indulge in the rich, lemon-garlic-and boozey flavors of Chicken Marsala, when you can make a healthier version at home that tastes just as good?! This recipe is unbelievably easy to make, and so full of savory goodness that you’ll want to make it twice for dinner and at least once for lunch.
Healthy Chicken Marsala
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 1/2″ thickness
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
2 tablespoons fresh-squeezed lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon cornstarch
Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dip the chicken in the flour, then shake off excess flour.
In a large skillet over medium-high heat, heat the olive oil, then add the chicken and cook it until browned. Set the chicken aside. Add mushrooms, wine, broth, and juice to pan; turn the heat to low and simmer until the sauce is reduced to about 3/4 cup. Whisk 1 teaspoon of cornstarch into the sauce to thicken it. You can add additional cornstarch in 1/2 teaspoon increments to the sauce to obtain desired thickness. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley