Herbed Chicken Marsala

Introducing our Herbed Chicken Marsala recipe, a delightful blend of savory flavors that’ll have you savoring every bite without the guilt. This dish harmoniously marries tender chicken with a symphony of sautéed mushrooms and sun-dried tomatoes, elevating your home-cooked meal to a new level of culinary masterpieces.

What makes this Herbed Chicken Marsala stand out is its commitment to a healthier approach without compromising on taste. Rather than drowning in excess fats, we employ a modest amount of butter, just enough to infuse the sauce with a creamy richness that complements the dish beautifully.

Originating from Italy, Chicken Marsala is a classic Italian creation featuring chicken escalopes bathed in a luscious Marsala wine sauce. This dish is a delightful deviation from the traditional Italian scaloppina recipes, which boast a myriad of regional variations throughout the country.

In this recipe, we’ll guide you through each step, ensuring that you achieve that perfect balance of flavors and textures. Whether you’re a seasoned home cook or a novice in the kitchen, our Herbed Chicken Marsala will empower you to create a wholesome and satisfying meal that’s sure to become a household favorite. So, gather your ingredients, sharpen your culinary skills, and get ready to embark on a delicious journey that marries tradition with a healthier twist.

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Herbed Chicken Marsala

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Herbed Chicken Marsala – Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying.

• Author: Food Network Kitchen
• Prep Time: :15
• Cook Time: :20
• Total Time: :35
• Yield: 4 1x
• Category: Entree
• Method: Stove Top
• Cuisine: Italian

Ingredients

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• Four 4-ounce boneless, skinless chicken breast cutlets
• Kosher salt and freshly ground black pepper
• 1/3 cup whole wheat flour
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 cup low-sodium chicken broth
• 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
• 1/2 teaspoon finely chopped fresh rosemary
• 10 ounces white button or cremini (baby bella) mushrooms, sliced
• 1/3 cup sweet marsala wine
• 2 teaspoons unsalted butter
• 1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

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Instructions

1. Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef’s knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
3. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
4. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.