Monday is upon on once again friends. We hope everyone had a wonderful weekend. We spent most of Saturday and Sunday trying out some new restaurants on the island and catching up on some work around the house. If you know us, you know that we cook all week long, preparing lots of breakfast + healthy treats on Sunday to make our week a bit seamless. I love adding new recipes into the weekly dinner rotation so I decided to make a lightened up chicken marsala dish. Its one of our favorite dishes, but can be a bit up there in calories if your ordering it out at your favorite restaurant. So here is our version, just as delicious and flavorful, but without the extra calories + fat. Here's everything you'll need:
2 tsp of olive oil
3 c of fresh mushrooms, sliced
1 lb of boneless, skinless chicken breast
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
1 cup of marsala wine
1 1/4 c of reduced sodium beef broth
1 1/2 tbsp cornstarch
2 tbsp of fresh parsley
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes with cover on. Place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of pan once cooked. Place chicken in center of skillet and cook until golden, about 2-3 minutes per side. Add wine to skillet and simmer for one minute. Add 3/4 cup of beef broth and bring to a simmer, uncovered, until chicken is tender and cooked through for about 8 minutes.Whisk cornstarch in remaining broth in a small bowl and add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid for about 3 minute. Serve chicken with mushroom sauce spooned over top and garnish with fresh chopped parsley.
Add your chicken to your pan
Simmer for a few minutes and spoon sauce + mushrooms onto chicken
We love pairing this dish with herbed rice or quinoa or lightly dressed greens. Its the perfect balance of protein and veggies with lots of flavor. This dish is ideal for a simple week night dinner, prepped for lunch or a dinner party with friends. We suggest plating and then garnishing with fresh parsley for some added color. And for those wondering what to sip, we suggest pairing your chicken with a chardonnay or pinot noir. Both are easy on the palate when enjoyed with the Marsala wine incorporated into the recipe.