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Chicken Marsala 'Light'

6:22 PM, Jan 3, 2011   |    comments
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Chicken Marsala "Light"
Serves Four

This version eschews the use of butter and heavy cream, which brings it's total calories and fat down considerably, while keeping the great Marsala and mushroom flavors!

1 to 1 1/2 lbs Chicken Cutlets
1 cup All-Purpose Flour
3 tsp Salt
1 tsp Pepper
1 tsp Granulated Garlic
2 TB Olive or Canola Oil

1 lb Sliced Mushrooms (preferably Cremini)
2 tsp Garlic, minced
Salt and Pepper for seasoning
1 TB Olive or Canola Oil
2 TB All-Purpose Flour
2 cups Marsala

Combine salt, pepper and granulated garlic with flour. Preheat large saute pan and add oil. Dredge cutlets in seasoned flour and brown in pan. Remove.

Add 1 TB oil, mushrooms and garlic to pan. Season with salt and pepper. Saute until mushrooms are browned. Sprinkle flour over mushrooms and stir. Carefully add Marsala and allow to simmer until thickened. Divide chicken onto four plates and spoon sauce over chicken cutlets. Serve with pasta or potatoes.

 

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