Chicken Mushroom Marsala (30 minute meal)

Tender, golden crusted chicken covered in a DELICIOUS mushroom gravy sauce has my mouth watering just thinking about it. This is a simple recipe that looks and taste so special. It’s so good I’m making it again tonight. The mushrooms and the sauce are so tasty!

We’re all thawed out from our Texas Winter Storm (you can see photos here). This is another recipe I made by the light of my headlamp when we were a part of the rolling blackouts. I hope ya’ll enjoy it.

Southern Fried Skinnyfied Tips

I’ve made the traditional Chicken Marsala recipe a bit healthier by using whole wheat pastry flour. You can swap out for all-purpose flour you’ll just miss out on some fiber and nutrition.

For a lower fat version, you can use a lower fat coconut milk or whole or 2% milk but you may want to add a bit more flour to thicken the sauce at the end which will increase the carbs.

Chicken Tip

If you are using thick chicken breasts, cut them in half horizontally and then pound them until they are 1/4 inch thick. I used thin-cut chicken breasts for convenience. You can also use chicken tenders or chicken cutlets. If you have time go ahead and pound whatever chicken you choose to make it a bit more tender. I didn’t do this and mine were great even without pounding them!

Serving Tip

Serve this over whole wheat noodles, brown rice or mashed potatoes for a complete meal. Leftovers reheat well!

Plan Ahead Tip

If you use canned coconut milk you’ll have enough coconut milk leftover to make my delicious one pan sausage gnocchi. Just refrigerate the leftover milk until you are ready to make it.

Before we get to cooking here are some cute ranch photos and videos enjoying the sunshine after the storm!

Let’s EAT!

Chicken Mushroom Marsala (30 minute meal)

Recipe by Paige MurrayCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

488

kcal

Protein

41 g

Carbs

21 g

Fats

21 g

Tender golden crusted chicken in a delicious marsala wine mushroom sauce.

Ingredients

• 3 or 4 thin cut chicken breast depending on the size*

• 1/2 teaspoon garlic salt

• 1/2 teaspoon pepper

• 1/4 cup whole wheat pastry flour (can use all purpose flour)

• 2 tablespoons oil (I like avocado or canola)

• 1 tablespoon butter

• 8 oz. sliced baby Bella mushrooms

• 1 onion, sliced thin

• 1 tablespoon minced garlic

• 3/4 cup chicken broth or water

• 3/4 cup Marsala cooking wine

• 1 cup full fat coconut milk or heavy cream (you can use whole milk or a lower fat version but you may want to add more flour to thicken the sauce at the end).

• Salt & pepper

• 1 tablespoon whole wheat pastry or all purpose flour or corn starch to thicken. Mix with 1/4 cup of water before adding to the sauce.* (Optional)

Directions

• Preheat your oil in a large skillet over medium high heat. Use you use any kind of skillet but to get a golden crust use stainless steel or cast iron.
• Add the whole whole pastry flour, garlic salt and pepper to a gallon ziplock bag. Shake.
• Add the chicken to the bag and shake to coat.
• Sprinkle a little flour in the oil. If it sizzles it is ready to cook in.
• Shake off excess flour from the chicken and place in the skillet.
• Cook about 3-4 minutes per side. If the skillet looks dry when you go to flip the chicken add a bit more oil until you have a thin layer in the skillet.
• Transfer chicken to a plate and set aside.
• Melt your butter in the skillet over medium heat.
• Add the mushrooms and cook, stirring, for three minutes.
• Add the sliced onion and cook 5 minutes longer stirring often.
• Stir in the garlic and cook one minute longer.
• Stir in the chicken broth, marsala wine, and coconut milk.
• Season with salt and pepper.
• Bring to a boil then reduce heat to a simmer. Let simmer for 15 minutes until thickened. (If you are cooking noodles cook them now so they will be done when the dish is done).
• If you would like a thicker sauce mix 1 tablespoon of corn starch or flour in 1/4 cup of water and then stir into the sauce.
• Place chicken back in the sauce along with any juices and let simmer about 3 minutes.
• Serve over whole wheat noodles, brown rice or mashed potatoes.

Notes

• If you are using large chicken breasts, cut them in half horizontally then pound them to 1/4 inch thick.