I have always loved Chicken Marsala but all the recipes you see, they are filled with oil & butter. I decided to lighten it up. As long as you have the right ingredients and technique, the flavors are amazing.
Ingredients:
2 Chicken Breast - Sliced into cutlets
16 oz Package of Mushrooms Sliced
1 Large Onion - Chopped
1/2 Cup Marsala Wine
1/3 Cup Flour
1 tbsp Cant Believe Its Not Butter Spray
Parsley for Garnish
Serving for 4 - 2 Points Per Serving
1. Prepare a pot with 2 cups of water for boil. Once the water boils, place the sliced mushrooms inside - 3-4 minutes. Remove the mushrooms and keep the liquid to the side to create the sauce.
2. Heat up a large pan. Slice Chicken Breast into cutlet size pieces (or you can use already cut chicken cutlets.) Dip the chicken lightly in flour. Use spray oil to coat the pan. Place each piece of chicken in the pan. Sear each piece until browned. Remove from the pan and put to the side.
3. In the same pan, add the 1 tbsp of butter spray and the chopped onions -- saute until translucent. Add 2 tbsp of flour to the onions. Once you no longer see the flour, add the Marsala wine and scrape all the bits from the bottom of the pan. Once that is incorporated, add the mushroom stock (or you can use chicken stock). At this point, your sauce should be thickened.
4. Place the chicken back into the sauce to finish cooking. Let simmer for 10 minutes.
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