Chicken Marsala was considered a luxury meal back in the day. I believe it was Julia herself who introduced it to the American housewife! And yet, so many people today have not even heard of it! The beauty of this version is that you can do any omissions you need to to make it healthier. Like omitting the salt and replacing butter with margarine or oil.
- 2 tablespoons olive oil, divided 4 (4-oz.) skinless, boneless chicken breast cutlets
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon kosher salt, divided
- 1 (8-oz.) pkg. presliced button mushrooms
- 4 thyme sprigs
- 1 tablespoon all-purpose flour
- 2/3 cup unsalted chicken stock
- 2/3 cup Marsala wine
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high.
- Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt.
- Add chicken to pan; cook until done, about 4 minutes per side.
- Remove chicken from pan (do not wipe out pan).
- Add the remaining 1 tablespoon of oil to the pan.
- Add mushrooms and thyme sprigs; cook, stirring occasionally until mushrooms are browned, about 6 minutes.
- Sprinkle flour over the mixture; cook, stirring constantly, for 1 minute.
- Add stock and wine to the pan; bring to a boil.
- Cook until slightly thickened, 2 to 3 minutes.
- Remove pan from heat.
- Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat.
- Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.
Calories 344 Fat 17g Sat fat 6g Unsat 9g Protein 28g Carbohydrates 9g Fiber 1g Sugars 7g Added sugars 0g Sodium 567mg Calcium 19% DV Potassium 16% DV