Healthy Chicken Marsala Recipe

1. If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper if you prefer.

2. Heat oil in a skillet and add chicken. Pan-fry chicken for 5 minutes on each side until golden, turning once until done. Remove, and cover with foil to keep warm.

3. Add onion and mushrooms to the pan (add a little more oil if needed), cook until onion is translucent and mushrooms are soft (approximately 5 minutes).

4. Add wine to the pan and cook for 1 to 2 minutes.

5. At this point, judge the amount of liquid for the sauce for the chicken. If you need more, add a bit of broth. Taste and adjust seasonings.

6. Pour vegetables and sauce over chicken, and sprinkle with parsley.

Variations and Substitutions

You don't have to use whole chicken breasts in chicken Marsala. Some use chicken tenderloins which cook a little bit faster and are less expensive. You can also use veal to make veal Marsala, another popular dish on some Italian restaurant menus.

When choosing a wine, be sure to use dry (not sweet) Marsala wine to get the savory taste that the dish is known for. If you don't have Marsala wine, you can also use Madeira (another Italian wine) or a combination of dry white wine and brandy. If you prefer not to cook with alcohol, try using balsamic vinegar.

Lastly, consider being adventurous by trying different types of mushrooms. Many cooks use shiitake mushrooms, or you can simply use sliced button mushrooms.

Cooking and Serving Tips

• You can sprinkle a small amount of flour over the chicken to help brown the meat. You can also cook the chicken in advance and make the sauce later to save time.
• Be sure to use proper food safety techniques when cooking with poultry. Thoroughly clean hands, utensils, and surfaces after handling raw chicken. Heat to an internal temperature of 165F.
• Serve chicken Marsala with a side dish such as polenta, rice, or egg noodles.
• Keep leftovers in the refrigerator for up to 4 days.