Healthier Chicken Marsala
Version 1: Easy One Pan Version
Ingredients
- 4 boneless skinless chicken breasts
- 1 tbsp FRENCH PANTRY EVOO
- FRENCH PANTRY Sel Gris Salt
- FRENCH PANTRY Tellicherry Pepper
- 2 cups sliced mushrooms
- 1/4 cup chopped green onion
- 1/2 cup sweet Marsala wine
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400°F degrees. Place Flexiflat on Perforated Baking Sheet and set aside.
- Pound chicken to tenderize and thin out the chicken breast. Each breast should be cut in half to create 8 smaller chicken pieces. Place chicken on Flexiflat, using the Silicone Pastry Brush, brush each piece with oil and sprinkle with salt & pepper. Sprinkle green onions and mushrooms over and around the chicken. Pour wine over everything and roast for approx. 15 minutes.
- After 15 minutes, remove from oven and add cream and return to oven for another 5-10 minutes or until chicken is done.
- Remove from oven, serve hot over a bed of spaghetti squash or noodles.
Healthier Chicken Marsala-2
Version 2: Extra creamy & delicious, still lighter than traditional marsala
Ingredients
- 4 boneless skinless chicken breasts
- 1 tbsp FRENCH PANTRY EVOO
- FRENCH PANTRY Sel Gris Salt
- 1/4 cup butter
- 1/4 cup FRENCH PANTRY Garlic Oil
- 2 cups sliced mushrooms
- 1 shallot finely chopped with Eco Chop
- 3 garlic cloves, minced
- 2 cups reduced sodium chicken broth
- 3/4 cup sweet Marsala wine
- 2 tsp fresh parsley, finely minced
- 1/4 cup heavy cream
- 2 tbsp cornstarch
- 2/3 cup freshly grated Parmesan (or Parm/Romano Blend)
Instructions
- Preheat oven to 400°F degrees. Place Flexipat on Perforated Baking Sheet and set aside.
- Pound chicken to tenderize and thin out the chicken breast. Each breast should be cut in half to create 8 smaller chicken pieces. Place chicken on Flexiflat, using the Silicone Pastry Brush, brush each piece with oil and sprinkle with salt & pepper. Set aside while you prepare the sauce.
- In a large saute pan over medium high heat, melt butter and add oil, mushrooms and shallot. Cook and stir until tender, approx. 2-3 minutes. Add garlic and cook another 2 minutes. Stir in broth, wine, parsley and a few turns of freshly ground pepper, bring to a boil. In a small bowl, with the Mini Whisk, mix cornstarch and cream until smooth. Stir cornstarch mixture into sauce, return to a boil, cook and stir 1-2 minutes or until thickened.
- Pour sauce over chicken, sprinkle with cheese and bake uncovered 20 minutes or until a thermometer inserted in the chicken reads 165°F.
- Remove from oven and serve warm over spaghetti squash or noodles.
