Here I was surfing all my recipe websites and I came across my all time favorite chicken marsala recipe, I just had to share it with you!! It is found on tasteofhome.com, one of my favorite magazine that now has a website too!!!! I really hope you enjoy this recipe. It does take a little bit longer in the kitchen and it does require some planning (chicken marinates for 8 hours) BUT the reward is a delicious crowd pleaser! ALSO, this specific recipe is an alternative to the full fat version so you can feel much better about preparing this meal for your family.
Chicken Marsala
Ingredients:
6 boneless skinless chicken breast halves
1 cup fat free italian dressing
1tbsp all purpose flour
1tsp italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
2 tbsp olive oil, divided
1 tbsp butter
1/2 cup reduced sodium chicken broth
1/2 cup marsala wine or tbsp unsweetened apple juice plus 5 tbsp chicken broth
1 lb sliced fresh mushrooms
1/2 cup minced fresh parsley
MAKE IT!
Flatten chicken to 1/2 in thickness. Place in a larger resealable plastic baggie; add salad dressing. Seal bad and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a larger nonstick skillet coated with cooking spray, cook chicken in 1 tbsp oil and butter for 2 min on each side or until browned. Transfer to a 13x9 in baking dish coated with cooking spray. Gradually add broth and wine to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350F for 25-30 minutes or until chicken juices run clear.
Chicken Marsala
Ingredients:
6 boneless skinless chicken breast halves
1 cup fat free italian dressing
1tbsp all purpose flour
1tsp italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
2 tbsp olive oil, divided
1 tbsp butter
1/2 cup reduced sodium chicken broth
1/2 cup marsala wine or tbsp unsweetened apple juice plus 5 tbsp chicken broth
1 lb sliced fresh mushrooms
1/2 cup minced fresh parsley
MAKE IT!
Flatten chicken to 1/2 in thickness. Place in a larger resealable plastic baggie; add salad dressing. Seal bad and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a larger nonstick skillet coated with cooking spray, cook chicken in 1 tbsp oil and butter for 2 min on each side or until browned. Transfer to a 13x9 in baking dish coated with cooking spray. Gradually add broth and wine to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350F for 25-30 minutes or until chicken juices run clear.
I like to serve this entree with a side of roasted red potatoes and an italian salad.
Kid Rating: ****
Grown Up Rating: *****
Skill Level ***
Kid Rating: ****
Grown Up Rating: *****
Skill Level ***
This looks so good! Not sure if you read Bet Me yet by Jennifer Crusie....but if you have, I bet you were craving this! I know I was while reading it!
ReplyDelete