This Lighter Chicken Marsala is a great Italian-inspired weeknight dish of pan-fried chicken covered in a creamy marsala sauce made with sweet wine and mushrooms. It is ready in 30 minutes and is prepared in one pan for simple clean up. This easy meal will impress you with it's flavor profile and can easily be made gluten or dairy-free!
1lb.chicken breast2 chicken breasts sliced in half lengthwise
2Tbspcornstarch16g
1/2tspsalt + freshly cracked black pepper to taste
1Tbspolive oil15g
1Tbspbutter14g
2or 3 cloves of garlicminced
8-oz.Baby bella mushrooms
1small yellow oniondiced (140g)
2Tbspall-purpose flour15g
1/3cupchicken broth80g
1/4cupdry marsala wine60g - or dry white wine or chicken broth
2Tbspheavy cream30g
Freshly chopped parsleyfor garnishing
Instructions
Add the chicken, cornstarch, salt and pepper to a large ziploc bag and shake around until all the chicken is coated.
Add olive oil to a large skillet and set to medium-high heat. Add the chicken and cook for 4 minutes, flip and cook for another 4 minutes or until chicken is cooked through. Then transfer to a plate and set aside.
To the same skillet, add the butter and garlic. As the butter starts to melt, add the mushrooms and onion and cook for 4-5 minutes or until the onions are tender.
Sprinkle the flour over top then add the chicken broth, marsala and cream. Bring the mixture to a boil then reduce heat to a low boil and let simmer for 10 minutes. Add the chicken back to the skillet and scoop the mushroom sauce on top.
Garnish with freshly chopped parsley and freshly cracked black pepper. Serve with noodles, rice, vegetables or whatever sounds good!
Notes
To make gluten-free: use gluten-free all-purpose flourTo make dairy-free: use dairy-free butter and cream MFP Entry: LFF Lighter Chicken Marsala