Easy Recipe for Chicken Marsala

Simply put, the secret to chicken marsala is the sauce. Marsala sauce is comprised of Marsala wine, beef broth, onions, mushrooms and seasoning. The chicken in chicken marsala can be prepared and cooked several ways, including coating or not coating the chicken in eggs and flour, pounding the chicken to the desired thickness (thinner is better), and then complimenting the chicken and marsala sauce with either pasta or potatoes. Overall, this is one dish that is tasty and easy to prepare.

Quick option #1: Store bought sauce for quick and easy cooking

Example: Wegmans Italian Classics Mushroom Marsala Sauce (only 60 calories per ¼ cup)

Tip: I always buy 2 jars of sauce because it tends to be thick with lots of mushrooms, and having 2 jars provides extra sauce for serving

Quick and healthy option #2: combine 1 cup Marsala wine, 1 lowfat cup beef broth, ¼ cup diced onions, ½ cup chopped mushrooms, mix and simmer for 15-20 minutes

If using store brand sauce, empty contents of sauce jar(s) in medium size sauce pan; simmer on low for 10 minutes; keep an eye on the sauce, stirring occasionally. Turn heat off on put on very low while preparing the chicken.

If preparing your own Marsala Sauce, combine all Marsala sauce ingredients listed above and simmer 15-20 minutes on medium heat, or until onions and mushrooms are tender. Stir the sauce occasionally.

In wide shallow bowl, beat 3 eggs (I like to add a dash of non-fat milk); in a second shallow bowl, add ½ cup flour.

Lay thin cut chicken breasts on flat surface covered with plastic wrap; lay second piece of plastic wrap over the chicken. Using a meat pounding utensil, or rolling pin, flatten the chicken out as desired.

Remove upper layer of plastic wrap and then season chicken lightly with salt, pepper and garlic powder.

Next, in large frying pan, preferably non-stick, add 3 tablespoons of olive oil and turn heat on low to warm the oil.

To prepare for cooking pasta shortly, heat water in large pot and bring to boil (it will take a little while to boil, but once it starts boiling, lower heat as needed until you are ready to cook the pasta).

For each piece of chicken, dip chicken in egg mixture, then in flour, then place in frying pan with the oil.

Optional seasoning for added flavoring: sprinkle a little basil seasoning on the chicken.

Caution: if using coconut flour, use the flour very sparingly, otherwise if you use too much, it can toughen up the chicken.

Simmer chicken 4-6 minutes on each side or until lightly golden brown, as shown in the photo below.

At this point, the water in the pot for the pasta should be boiling. Add angel hair pasta; add a few drops of olive oil and pinch of salt in the water. Angel hair cooks fast so as soon as the pasta is al dente in about 6-8 minutes, drain the pasta.

Now that you have prepared all the food, it’s time to put it all together.

Either in individual plates, or in one large serving dish, do the following:

1. Add thin layer of pasta
2. Add a little bit of Marsala sauce on the pasta
3. Add cooked chicken
4. Add more Marsala sauce on chicken, and pasta as desired

Enjoy!

Idea for leftovers: store extra chicken in a container for another dinner; cook fresh pasta another night for dinner; warm up chicken and extra Marsala sauce for a quick dinner.