This delicious chicken marsala recipe turns an Italian classic into a quick and easy family favorite.Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.Chose whole-wheat pasta, which has fiber to aid digestion and keep you fuller longer. For a healthier version of this meal, grill or bake the chicken without coating it in flour. This cuts out on extra calories and fat from frying.

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Photography: Becky-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

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  • Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

  • Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Nutrition Facts

585 calories; calories from fat 24%; fat 15.3g; saturated fat 8.4g; mono fat 4.1g; poly fat 1g; protein 51.4g; carbohydrates 55g; fiber 3.7g; cholesterol 133mg; iron 4.4mg; sodium 469mg; calcium 57mg.
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