Irresistible Lightened Up Chicken Marsala
Lightly floured and pan seared, these chicken breasts are smothered in a rich sauce that I’ve lightened up with mushrooms and enhanced with a sweet Marsala wine. The chicken is incredibly tender, the sauce is rich and layered, and the mushrooms, herbs and Marsala add just another level of perfection to round out the dish. This recipe will become one of your family’s favorites!
Added bonus: Baby bella mushrooms are high in antioxidants and contain anti inflammatory compounds. The minerals in these mushrooms can also help maintain a healthy immune system. Win!
Yields 4 servings
INGREDIENTS
1-1/2 pounds organic boneless skinless chicken breasts, pounded ¼-inch thick or cut horizontally to form four flat fillets
4 tablespoons all-purpose flour or Bob’s Red Mill, Gluten Free All Purpose Flour for a gluten free option
Salt
Freshly ground black pepper
5 tablespoons olive oil
1 (8-oz) package organic baby bella mushrooms (whole or pre-sliced)
1 medium finely chopped shallot 2 cloves garlic, minced
1 cup chicken bone broth
2/3 cup dry Marsala wine
4-5 sprigs fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)
PREPARATION
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Leave remaining oil in the skillet and add 1 tablespoon olive oil. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the bone broth, Marsala, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Add the chicken back to the pan, along with any juices that accumulated on the plate. Bring the liquid to a boil, then reduce the heat to medium low and gently simmer, covered (with a slight opening), until the sauce is reduced by about half, slightly thickened, and darkened in color, 35-40 minutes. Sprinkle with parsley, if using, and serve.
Buon appetito!