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Lite Chicken (or Veal) Marsala Recipe

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This recipe for Lite Chicken (or Veal) Marsala is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (6 oz) boneless, skinless chicken breasts (or equivalent veal medallions)
Salt, pepper, flour
1 tbs olive oil
Sliced cremini mushrooms (10 oz)
1 large shallot, finely chopped
1 clove garlic, finely chopped
1/2 c low-sodium chicken broth
1/2 c Marsala wine
Chopped parsley
Sauteed fresh spinach
Directions:
Directions:
1. Pound breasts (or medallions) to 1/2 in thick
2. Season with salt, pepper; lightly coat with flour
3. Heat 1 tbs olive oil in large skillet on medium; cook chicken until golden brown, about 4 - 5 min per side; transfer to
plate
4. Add 1 tbs oil to skillet; cook mushrooms on medium high, tossing occasionally until golden brown, about 5 min
5. Add to skillet, shallot, garlic, salt, pepper. Cook 2 mn
6. Add chicken broth and Marsala wine to skillet, along with chicken and juices; simmer until reduced by half (4 min)
7. Sprinkle with parsley and serve with sauteed spinach.
Number Of Servings:
Number Of Servings:
4

 

 

 

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