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Chicken MarsalaChicken Marsala

Makes 4 servings

About 1/3 cup flour for dredging (we use brown rice flour, but you can use all-purpose)
4 boneless skinless chicken breasts, pounded thin (11/4 pounds)
2 tablespoons olive oil, divided
1 tablespoon butter
3 cups sliced mushrooms
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
1/2 cup dry Marsala wine
1 cup low-sodium chicken or beef broth
1 tablespoon cornstarch
3 tablespoons chopped fresh basil
Salt and pepper to taste

1. Place flour in a shallow bowl. Pound each chicken breast between 2 sheets of wax paper or plastic wrap. Dredge each chicken breast in the flour, and then pat or shake it so all the excess flour falls off.

2. Heat 1 tablespoon oil plus 1 tablespoon of butter in a large skillet over medium-high heat until hot. Add chicken, and brown about 3 minutes on each side. Transfer to plate, and cover to keep warm.

3. Add remaining tablespoon of olive oil back to the skillet, and return to medium-high heat. Cook mushrooms, onion, and garlic, stirring often for 34 minutes.

4. Add the Marsala wine, and simmer for another 3 minutes.

5. Combine broth and cornstarch; mix well. Add broth mixture to skillet, and return chicken to skillet. Simmer uncovered 23 minutes or until sauce thickens, stirring occasionally.

6. Serve each chicken breast topped with 1/4 mushroom mixture over whole-grain noodles or brown rice. Top with fresh basil, and season with salt and pepper, if desired.

NOTE: Marsala wine is an Italian fortified wine. You can find Marsala wine at most liquor stores and some grocery stores. We usually use sweet Marsala wine in this recipe.

Per serving:
300 Calories
12g Fat (3g sat)
37g Protein
7g Carbohydrates
<1g Sugar
1g Dietary Fiber
90mg Cholesterol
136mg Sodium

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