Chicken Marsala

This is a classic chicken dish which has been lightened up a bit and is also low in sodium, but you still get that wonderful taste.  Serve this entree with egg noodles, linguini or cheese tortellini.

Chicken Marsala

  • 4 boneless, skinless chicken breasts flattened to about 1/4 inch
  • 2 tbsp. flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tuscan Sunset (Penzeys Spices) ingredients are basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise
  • 1 tbsp. olive oil
  • 2 tbsp. onion, minced
  • 2 garlic cloves, minced
  • 2 cups mushrooms or zucchini, sliced
  • 1/2 cup Marsala wine
  • 1/4 cup dry Sherry
  • 1 tsp. low salt (or no salt) chicken bouillon
  • 1/2 tsp. sugar or Splenda
  • 1 tbsp. unsalted butter
  • 2 tbsp. fresh parsley, chopped

Combine flour, garlic powder and Tuscan spice blend; dredge chicken in this mixture.  Heat oil in a large skillet over medium-high heat.  You want to cook the chicken at a high enough temperature to brown the breasts.  This should take about 3-4 minutes per side.  Transfer the chicken to a platter and keep warm while preparing the sauce.

For the sauce, heat oil in the same skillet over medium-high heat; add onions and garlic and cook for about 3 minutes.  Add the mushrooms or zucchini and cook for about 5-10 minutes.  Stir in the Marsala, Sherry, bouillon and sweetener; reduce heat to low, cover and simmer for about 10 minutes.  The sauce should be reduced, if not cook a little longer.

Return chicken to skillet; simmer until chicken is heated through and covered nicely with the sauce.  Add the fresh parsley to garnish this main dish.

Serves 4

 

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