Whenever I go to an Italian restaurant, I always tend to lean toward entrees that have marinara sauce as a base. I like alfredo and other rich sauces every once in a while, but I tend to drift away from these meals since I don’t like the weighed down feeling that comes with these orders. Besides, any dinner can taste absolutely delicious when covered in cream and butter. I think the real winning dishes are those that stand out without the heavy sauce overpowering the ingredients.
One dish that always catches my eye, but I rarely order, is Chicken Marsala. I decided to give it a try at home, only a lightened up version. My recipe is not one of a traditional Chicken Marsala, but don’t let that keep you from giving this easy to make, flavor-packed dish a try!
Lightened-Up Chicken Marsala
Ingredients
- 1 tablespoon olive oil
- 3 large boneless skinless chicken breasts, sliced thin in half OR 6 thin chicken breasts
- salt to taste
- pepper to taste
- 1 cup sliced mushrooms
- 1 tablespoon butter
- 1/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup red wine (I used Pinot Noir)
Directions
Pre-heat oven to 350 degrees.
Heat a large pan over medium heat. Add olive oil to pan, and sprinkle chicken breasts with salt and pepper. Add chicken to pan and cook 5 minutes on each side.
Place chicken in an oven-safe bowl and bake in oven 15-20 minutes, or until chicken is fully cooked through.
Add mushrooms to pan, cooking for 5 minutes.
Add butter to pan, then whisk in Marsala, chicken broth, and red wine in pan.
Bring to a boil then simmer for 10 minutes.
Pour sauce over chicken breasts.
I served the chicken along with a mix of roasted, mashed cauliflower and potatoes sprinkled with salt, pepper and garlic powder.
I then added 1/4 cup greek yogurt and 1/4 cup chicken broth, and did my best to mash up the mixture. Since I roasted the veggies instead of boiling them, it didn’t ‘mash’ as well as I would have hoped. However, if you are okay with a rustic mash, this may be the side dish for you.
Questions:
- Are you a fan of Chicken Marsala?
- What is your favorite dish to order at an Italian Restaurant?
- Do you tend to lean toward tomato-based, cream, or butter sauces when ordering an entree?
- Have you ever tried mashed cauliflower? (If you haven’t, you should! It’s delicious!)
Awesome and simplet receipe. Looks great. I like stretching your potatoes with the califlower. I will try this for sure!!!!!
Thanks! I think the mashed potatoes/cauliflower could even fool the guys when the veggies are boiled and then mashed, instead of roasted!
My hubby would love this! I will have to make it for him! Thanks love!
My husband loved this too! I think chicken and mushrooms with mashed potatoes (& cauliflower! he he!) is up any man’s alley!
YUM! I love Chicken Marsala but seem to always forget about it. My husband made it for me for Valentine’s Day last year, and I was so impressed. We need to make it again!
That is so sweet that your husband made it for you! Tim is the grill master in the family so I know that when he cooks, it will probably be a meal straight off the grill
Oh yum, this looks really good! I’m not 100% sure I’ve ever had chicken marsala, but I guess I must have at some point in my life. I like chicken and mushrooms, so I’m sure I’d like this dish.
I actually don’t think I have ever had ‘real’ chicken marsala before, like at a restaurant or anything. I love chicken and mushrooms too, so I thought it was delicious!
Looks great!! I like creamy or tomato-based sauces at Italian restaurants. Or pesto is amazing, too!!
Ahh I love pesto too! I made pesto for the first time over the summer and it was delicious!
I love lightened up recipes!! Such a great alternative. Looks just as good as what you would get in a restaurant!
Thanks Jess! I too am always looking for a way to take yummy dishes and make them lighter, but just as flavorful!