Cackalacky Chicken Marsala – Recipe Serves
4
Chicken
Marsala is one of my favorite things to get when I am out at an Italian
restaurant – It is always soo good. The only problem with restaurant chicken
marsala is the abundance of butter and olive oil – this really bumps up the calorie
content. This recipe subs the butter for margarine, and cuts down the amount
used without sacrificing the taste! Plus this recipe tastes like expert
cooking, but it is so easy to make. Serve with linguine and enjoy!
Cackalacky Chicken
Marsala – 230 Calories
Restaurant Chicken
Marsala – 450 Calories
- 1/2 cup all-purpose flour
- ½ Ground Oregano
- ½ Teaspoon Ground Thyme
- ½ Teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons Margarine
- 3 cups sliced mushrooms
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- Combine
the oregano, thyme, cayenne pepper, garlic powder, paprika, salt and pepper
with the flour.
- Cover
the chicken breasts in flour on all sides.
- Heat the grape seed oil over in a medium skillet over medium-high heat. Once the skillet is hot add one tablespoon of, margarine.
- Brown
the chicken breasts for 5 minutes on each side. Remove from heat and set aside.
- In
a different medium skillet heat one tablespoon of margarine over medium heat.
Once hot add the mushrooms.
- Cook
mushrooms for about 6 minutes until the liquid is cooked out.
- Add
the marsala to the skillet with the mushrooms, and let simmer until the wine
reduces by half.
- Once the marsala reduced add the chicken stock, and let it simmer for about 3 minutes.
- Add
the chicken breasts to the skillet with the mushrooms, wine, and chicken stock.
Let simmer until the chicken is cooked through, and stir in the last tablespoon of
margarine, and season with salt and pepper.
- Serve
garnished with chopped chives. Enjoy!
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