Recipe: Chicken Marsala
This has become a key meal for my family over the last couple of months. Easy to make and enjoyable and no guilt. Got it out of Mens Health magazine. Serves 8 of us easily. People with bigger appetites may need multiple servings.
What you need?
4 boneless skinless chicken breasts, pounded to a uniform 1/4" thickness. (I cut these in half)
1 cup flour
1 tbsp olive oil
2 oz prosciutto, (Trader Joes has a great brand)
8 oz cremini mushrooms (stems trimmed), sliced
3/4 cup marsala wine
3/4 cup lo-sodium chicken broth
1/4 cup chopped fresh parsley
salt and pepper to taste
How to make it?
1) Season each breast with a pinch of salt and pepper. Place the flour in a shallow bowl, add
the chicken, and coat the pieces evenly, shaking off any excess flour.
2) Heat olive oil on medium in large pan or iron skillet. Add the chicken (do two batches if
necessary) and cook for 3 to 4 minutes a side until breasts golden brown on outside and
cooked all the way through. Transfer chicken to a serving platter and keep warm.
3) Add more oil to pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to
crisp. Add mushrooms and continue sauteing until they are well browned.
4) Stir in the marsala and broth, scraping up any bits stuck to the bottom of the pan. Coo****il
the liquid has reduced to about 1/2 cup. Season the sauce with salt and pepper and add
parsley. Pour the sacue over the chicken. Makes 8 servings.
Per serving: 200 calories, 19 grams protein, 5 grams fat, 255 miligrams sodium.
Tip: Two keys to deeply carmalized mushrooms: Don't overcrowd the pan, and don't season them until they've browned fully.
Tip 2: No need to splurge on Italian prosciutto, cheap stuff works well with this recipe.
What you need?
4 boneless skinless chicken breasts, pounded to a uniform 1/4" thickness. (I cut these in half)
1 cup flour
1 tbsp olive oil
2 oz prosciutto, (Trader Joes has a great brand)
8 oz cremini mushrooms (stems trimmed), sliced
3/4 cup marsala wine
3/4 cup lo-sodium chicken broth
1/4 cup chopped fresh parsley
salt and pepper to taste
How to make it?
1) Season each breast with a pinch of salt and pepper. Place the flour in a shallow bowl, add
the chicken, and coat the pieces evenly, shaking off any excess flour.
2) Heat olive oil on medium in large pan or iron skillet. Add the chicken (do two batches if
necessary) and cook for 3 to 4 minutes a side until breasts golden brown on outside and
cooked all the way through. Transfer chicken to a serving platter and keep warm.
3) Add more oil to pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to
crisp. Add mushrooms and continue sauteing until they are well browned.
4) Stir in the marsala and broth, scraping up any bits stuck to the bottom of the pan. Coo****il
the liquid has reduced to about 1/2 cup. Season the sauce with salt and pepper and add
parsley. Pour the sacue over the chicken. Makes 8 servings.
Per serving: 200 calories, 19 grams protein, 5 grams fat, 255 miligrams sodium.
Tip: Two keys to deeply carmalized mushrooms: Don't overcrowd the pan, and don't season them until they've browned fully.
Tip 2: No need to splurge on Italian prosciutto, cheap stuff works well with this recipe.
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