Chicken Marsala on the Lighter Side

By Treebs

Ingredients

• 2 lg boneless chicken breasts (8 oz each)
• Kosher salt
• Freshly ground black pepper
• 1/4 c plus 1 tsp all-purpose flour
• 1 tbsp unsalted butter
• 2 tsp olive oil
• 3 garlic cloves, minced
• 1/4 c finely chopped shallots
• 8 oz sliced cremini mushrooms
• 3 oz sliced shiitake mushrooms
• 1/3 c Marsala wine
• 1/2 c 88% fat-free chicken broth
• 2 tbsp chopped fresh parsley

Details

Servings 4
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 200 degree F.

Slice the chicken breast in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season with 1/2 tsp salt and a pinch of black pepper.

Place an 18-inch-long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the 1 tsp remaining flour to use later.

Heat a large nonstick skillet over medium-high heat. Add 1/2 tbsp of the butter and 1 tsp of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.