Healthy Chicken Marsala

Chicken marsala in a red cast iron skillet with a serving spoon.

Chicken Marsala - one of the best chicken recipes! Take plain ‘ole boring boneless chicken breasts and turn them into a rich, saucy comfort meal. With notes of sweet wine, tangy onions, and robust garlic, you won't even miss the unnecessary butter and cream in this healthy rendition.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 387kcal

Author Alana Lieberman

Cost $25

Equipment

a large skillet, cast iron pan, or dutch oven

Ingredients

3 chicken breasts (around 2 pounds)
3 tablespoon olive oil
½ cup flour
1 teaspoon salt
½ teaspoon pepper
1 yellow onion sliced thin
2 shallots sliced thin
5 fresh cloves of garlic minced
10 ounces white button mushrooms washed and stems removed, then sliced
2 cups dry marsala wine
1 can chicken broth (14.5 ounces)
a pinch of dried parsley, oregano, and basil

Instructions

Using kitchen shears, cut chicken breasts in half widthwise, then cut again lengthwise to have about 4 equal sized cutlets per breast*
Heat olive oil in a cast iron pan or skillet over medium heat
Spoon flour, salt, and pepper into a shallow bowl and mix together. Coat each piece of chicken right before placing it into the hot oil. (you might need to do this in batches! Don’t overcrowd the pan or the chicken won’t get golden brown)
Cook each piece of chicken until it has a golden brown crust, then flip the chicken and do the same on the other side. (try not to move the chicken around too much while it's cooking)
Once the other side is browned, remove chicken from skillet and place it on a clean dish. Put it off to the side and repeat steps 2-5 until all the chicken is browned on both sides.
With the pan still at medium heat, add the sliced onion, shallots, garlic, and mushrooms. Add an additional drizzle of olive oil to prevent sticking if needed and cook until the onions turn translucent and the mushrooms and their juices reduce.
Add in the marsala wine and turn the heat up to medium high. Allow the wine to cook down for about 10 minutes, stirring occasionally, until there is barely any wine left in the pan.
Once the wine has reduced, add the chicken broth and the chicken back into the pan, as well as any drippings left on the plate. Make sure the chicken is covered in the broth and cook the chicken an additional few minutes until cooked through in the center.
Remove the chicken and place on a serving dish.
Season the sauce with a few pinches of the dried parsley, basil, and oregano. Allow the sauce to reduce to your desired thickness (at least 10 minutes for a consistency that sticks to the chicken)
When the sauce is done reducing, pour it over the chicken. Serve with pasta or mashed potatoes.

Notes

*You can also pound the chicken with a meat mallet but I find it easier to just cut equal sized pieces with kitchen shears.

Nutrition