How To Make Marsala Chicken with Herbs, Healthy Recipes

 

             

 

Marsala chicken a healthy diet can mean many different things. For some, it's as easy as having a healthy dinner on the table. 

For others, it means adding low-carb foods or plant dishes to our weekly routine. Whatever your approach, you need a healthy recipe to follow - and nothing goes beyond what is already a fan favorite. There are many good meals in this collection, but if you’re looking for a place to start, you can’t go wrong with choosing a class: chicken marshmallow more easily. This dish, covered with fried mushrooms and sun-dried tomatoes, is both healthy and satisfying. A little butter goes into the sauce - just a touch adds a creamy richness.

 

 

Herbed Chicken Marsala

 

Covered with low-calorie fried mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little butter goes well in the sauce - just a touch adds a creamy richness.

 

Ingredient

 

Four 4-ounce boneless and skinless chicken breast cutlets

 

Kosher salt and freshly ground black pepper

 

1/3 cup wholemeal wheat flour

 

1 1/2 tablespoons extra virgin olive oil

 

3/4 cup low sodium chicken broth

 

1/3 cup sun-dried tomatoes (not packaged in oil; not rehydrated), finely chopped or very thinly sliced

 

1/2 teaspoon finely chopped rosemary

 

10 ounces white buttons or cremini (Baby Bella) mushrooms, sliced

 

1/3 cup sweet marsala wine

 

2 teaspoons unsalted butter

 

1 to 2 tablespoons of parsley with coarsely chopped flat leaves

 

(1.) Place the chicken cutlets between 2 pieces of foil and beat with a hammer (or the flat side of a cocoon knife) to about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

 

(2.) Put the flour on a medium plate. Heat the oil in a large non-stick pan over medium-high heat. Dip the chicken in the flour to completely cover it, shaking off any leftovers. Add the chicken to the pan and fry until completely cooked and golden brown, about 4 minutes on each side. Lift the foil over the pelvis and tent to keep warm.

 

(3.) Add 1/2 cup of broth, sun-dried tomatoes, and rosemary to the remaining drops in the pan and cook, stirring often, for 1 minute to make the tomatoes fuller. Add the mushrooms, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring it to a boil. Add the remaining 1/4 cup of broth and butter and simmer until the butter is completely melted for about 30 seconds.

 

(4.) Put the mushroom mixture and sauce on the chicken with a spoon, sprinkle with parsley and serve.

 

Note

This recipe uses regular whole wheat flour but can be replaced with whole wheat flour to give a slightly more refined coating.