What am I making for dinner tonight? A deliciously easy (and healthy, of course!) chicken marsala. This is an awesome weeknight meal, quick to prepare & great even as leftovers later in the week.
4 Tbsp butter, divided (3 Tbsp are clarified to sear the chicken better) – I use less butter! About 2.5 Tbsp
8 oz mushrooms, sliced
2 Tbsp finely chopped shallots
1 Tbsp minced fresh garlic
4 (6 oz) skinless, boneless chicken breast halves
salt & pepper to taste
3 Tbsp all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup frozen green peas
2 Tbsp half-and-half – I use the low fat version!
4 cups hot cooked fettuccine – I use whole-wheat!
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook three minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
2. Pound chicken to a 1/4-inch thickness. Sprinkle both sides with salt and pepper to taste. Dredge chicken breast halves in flour.
3. Add clarified butter to pan over medium-high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to about 1 cup. Stir in peas and cook 1 minute. Add 1 tbsp butter and half-and-half, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve over pasta.
Yield: 4 servings
Nutrition Facts per Serving: 585 calories, 15.3g fat, 51.4g protein, 55g carbohydrate (nutrition facts based on original recipe – I use less butter and lower fat half-and-half to reduce fat & calories. I also use whole-wheat pasta.)
Adapted from Cooking Light, September 2003