Healthier Chicken Marsala

Version 1: Easy One Pan Version

  • 4 boneless skinless chicken breasts
  • 1 Tablespoon FRENCH PANTRY EVOO
  • FRENCH PANTRY Sel Gris Salt
  • FRENCH PANTRY Tellicherry Pepper
  • 2 cups sliced mushrooms
  • ¼ cup chopped green onion
  • ½ cup Sweet Marsala wine
  • ½ 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.

     

    Version 2: Extra creamy & delicious, still lighter than traditional marsala

    • 4 boneless skinless chicken breasts
    • 1 Tablespoon FRENCH PANTRY EVOO
    • FRENCH PANTRY Sel Gris Salt
    • FRENCH PANTRY Tellicherry Pepper
    • ¼ cup butter
    • ¼ 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 teaspoons fresh parsley, finely minced
    • 1/4 cup heavy cream
    • 2 Tablespoons 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.

    Remove from oven and serve warm over spaghetti squash or noodles. Enjoy

     

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