Low Fat Chicken Marsala
Indulge in the rich, comforting flavors of this *Low Fat Chicken Marsala*, a lighter twist on the classic Italian-American favorite. Juicy, pan-seared chicken breasts are coated in a delicate golden crust and paired with sautéed baby bella mushrooms, all enveloped in a luscious, savory Marsala wine sauce. This recipe uses just a touch of olive oil and a cornstarch slurry to create a guilt-free, velvety sauce without the need for heavy cream or butter. Perfect for busy weeknights, it comes together in just 45 minutes and pairs beautifully with steamed vegetables or whole grain rice for a wholesome, balanced meal. With its easy preparation, bold flavors, and reduced fat content, this Chicken Marsala is the perfect way to savor Italian-inspired cooking while staying mindful of your health goals.
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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
Directions
Step 1
Begin by seasoning the chicken breasts with salt and pepper on both sides.
Step 2
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.
Step 3
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.
Step 4
Reduce the heat to medium and add the garlic and shallot to the same skillet, sautéing for about 1 minute until fragrant and soft.
Step 5
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and tender, about 5-6 minutes.
Step 6
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.
Step 7
Add the chicken broth to the skillet and bring the mixture to a simmer.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (1369.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1699.6 |
| Total Fat 40.5g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 591.6mg | 0% |
| Sodium 2959.4mg | 0% |
| Total Carbohydrate 65.5g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 18.7g | |
| Protein 227.7g | 0% |
| Vitamin D 22.8IU | 0% |
| Calcium 141.2mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2857.7mg | 0% |
Source of Calories