Low Fat Chicken Marsala Recipes

WEIGHT WATCHERS CHICKEN MARSALA

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken and cook through, about 3 minutes on each side.
• Transfer chicken to a platter and keep warm.
• Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
• Sprinkle mushrooms with flour, stirring to blend.
• Add the Marsala and broth; bring to a boil.
• Let the mixture simmer until it is slightly thickened, about 5 minutes.

LOW FAT CHICKEN MARSALA

Steps:

• Grill Chicken, then let cool and slice into medallions. Saute mushrooms using pam, remove mushrooms and juices from pan and reserve. Add Chicken Stock and Marsala, reduce by 1/2. Add a dash of Wondra (or watered Arrowroot), bring to a boil and reduce heat. Add chicken medallions and mushrooms with reserved liquid. Heat for 5 minutes and serve with Brown Rice cooked in good chicken stock.

HEALTHIER CHICKEN MARSALA

Steps:

• If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper if you prefer.
• Heat oil in a skillet and add chicken. Pan fry chicken for 5 minutes on each side until golden, turning once until done. Remove, and cover with foil to keep warm.
• Add onion and mushrooms to the pan (add a little more oil if needed), cook until onion is translucent and mushrooms are soft (approximately 5 minutes).
• Add wine to pan and cook for 1 to 2 minutes.
• At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste and adjust seasonings.
• Pour vegetables and sauce over chicken, and sprinkle with parsley.

LOW FAT CHICKEN MARSALA

Steps:

• In a shallow bowl stir together flour, marjoram, salt, and black pepper. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken pieces on both sides with flour mixture; shake off excess.
• In a 12-inch skillet cook mushrooms and green onions in 1 tablespoons of the butter over med-high heat until tender; remove 3 from skillet. In the same skillet cook chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
• Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Spoon mushroom on top of chicken when serving on pasta.