Healthier Chicken Marsala

Version 1: Easy One Pan Version
Course Main Course

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
Course Main Course

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.