Marsala-Style Chicken

Prep Time
17 min
Cook Time
16 min
Recipe Details
  • 1 1/2 pound(s) uncooked boneless skinless chicken breast(s), halves
  • 1/3 cup(s) all-purpose flour
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • 3/4 cup(s) fat free chicken broth, reduced-sodium
  • 1/3 fl oz red wine, dry Marsala
  • 2 tsp cornstarch
  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh lemon juice
  • 1/4 tsp table salt
  • 1/4 tsp garlic powder
  • 1 spray(s) cooking spray
  • 8 oz fresh mushroom(s), sliced
  • 1 Tbsp light butter
  • 1 Tbsp fresh parsley, chopped
  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
  2. Combine flour, salt and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Combine broth and next 6 ingredients in a small bowl.
  5. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley. Yield: 4 servings (serving size: 4 ounces chicken and 1/3 cup sauce).

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