Some days are just not warm enough to grill and too nice to turn on the oven. That’s a day our home choices to make Creamy Chicken Marsala. This is one of my favorite ways to fix chicken which can often be dry and tasteless. We’ve lightened it up a bit from the tradition Marsala recipe. “Marsala” is a type of wine often thought to be strong, dark wine drank with sweet dishes. It is used in sauces or desserts. This recipe is perfect for four.
Creamy Chicken Marsala
- 1 garlic clove minced
- ½ cup if finely diced white or yellow onion
- 5 cups of sliced mushroom our pick is White buttons. For an intense flavor, you can select creminis which are actually immature Portobello
- 4 organic skinless, boneless chicken breasts. Thinly slice the breasts in half or you can pound them with a meat tenderizer.
- Salt and pepper to your taste
- 3 TBP of olive oil. If you have an Evo store near We enjoy the Garlic or Italian infused oil.
- ½ cup of Marsala wine
- ½ cup of low -fat chicken broth
- 1 cup of half and half milk
- 1 Tsp of ground mustard
- Fresh chopped Parsley
- Warm ½ the oil in a large skillet carefully.
- Place the chicken breasts gently into the skillet lightly sprinkling with salt and pepper.
- Cook until lightly brown on both sides turning as needed to cook throughout. Remove the Chicken to your serving platter or tray.
- In the same skillet gently warm the rest of the olive oil. Add onion, mushrooms, and garlic for 2-3 minutes until the onions and mushroom are slightly translucent.
- Add the Marsala wine bringing to a light boil. This will remove the alcohol and leave the flavor.
- Add in chicken broth, half and half milk, and mustard spice. Bring to a slow simmer and allow the sauce to thicken. This takes about 8-10 minutes.
- Add the chicken breasts to heat another 2-3 minutes
- Remove meat to a serving dish, pour the sauce over and sprinkle with parsley. Serve!
Variation For Chicken Tarragon Recipe
There are many ways to prepare a Creamy Chicken Marsala. Because the original calls for heavy cream, this is a lighter version. A variation of this dish is named Creamy Chicken Tarragon.
Just use a white wine and add to the recipe ½ to 1 TBP of crushed Tarragon. If you want to make Chicken Tarragon a much lighter version remove the half and half and increase the broth a ¼ cup. The sauce will be thin and can be thickened. Add ¼ tsp of arrowroot mixed with the cold wine or broth.
We’d love to hear your alternatives and ideas on this famous recipe. Don’t be shy please share your Creamy Chicken Marsala recipe below.
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Non-Fried Parmesan Chicken Melts In Your Mouth
Who doesn’t want to eat healthy today? Cooking something healthy doesn’t have to be tasteless. We want something that melts in our mouths. We want flavors that that burst in our mouths and make us savor ever bite. Healthy chicken dishes that taste this good are hard to find. Chef Meg’s Makeover recipe fits the bill when it comes to healthy plus favor.
Enjoy this healthy recipe with a rich taste and the delicious ingredients. Parmesan Chicken over a tomato basil salad will have you reaching for seconds, maybe thirds. The menu is effortless and easy to prepare. Find the Full recipe here: http://recipes.sparkpeople.com/
If you have food allergies substitutions are provided if possible.
Great Combo – Tomato-Basil Salad and Parmesan Chicken
1 pound boneless, skinless chicken breasts (2 breasts)
1⁄4 cup all-purpose flour ** or gluten substitute. my favorites are potatoes or coconut.
2 egg whites, beaten
6 tbsp grated Parmesan cheese or a goat cheese if you desire dairy free
1 tsp fines herbs, dried (mixture of dried
chives, parsley, basil, and tarragon)
3 plum (Roma) tomatoes, seeded and
chopped. If you have inflammation use grapes instead since tomatoes can increase joint inflammation.
2 tsp shredded fresh basil leaves
1 lemon, juiced
Dash of black pepper
2 tbsp extra-virgin olive oil
4 cups mixed baby salad greens (mesclun mix)
1. Trim any visible fat from the chicken breasts and slice them into four 4-ounce servings. Place the chicken between two sheets of waxpaper or plastic wrap. Pound with the bottom of a pan or rolling pin until the meat is 1⁄4- to1⁄2-inch thick.
2. Prepare three pie plates or flat-bottomed bowls and place the flour, egg whites, and Parmesan in each respectively. Toss the dried herbs in with the cheese. Working with one piece of chicken at a time, dip the meat into the flour, then the egg white, and finally the cheese.
Shake off any excess egg white before coating with the cheese. It is best to use one hand for the dry coatings and one for the wet to avoid clumping the batter.
3. Spray a nonstick skillet with nonstick cooking spray and place over moderate heat. Sauté the chicken until cooked through, 5 to 6 minutes per side.
4. While the chicken is cooking, combine the tomato and basil in a small bowl. In a separate bowl, combine the lemon juice and pepper. Slowly whisk in the oil, then pour the mixture over the tomatoes.
5. To serve, toss the greens with the tomato and dressing and divide among four plates. Top with the chicken.
It’s really simple and easy to make. You can serve this to a crowd or for lunch.
This other version’s are found: