I never knew that I loved Chicken Marsala until I made this recipe. Thin cutlets of chicken are browned in a skillet, then the wine and mushroom sauce simmers away to perfection. A bit of half and half is added in last to add a richness to the dish that is delicious! This recipe lends itself well to a freezer dish, but it is also a quick weeknight meal, and can be on the table in no time.
Heather @ Onceamonthmeals.com; Adapted from Emily Bites
- 1 pound boneless chicken breasts cutlets
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
- 0.25 cup all purpose flour
- 2 Tablespoons olive oil
- 1 Tablespoons butter
- 2.25 cups sliced mushrooms
- 0.5 cup Marsala wine
- 0.25 cup fat free chicken broth
- 2 Tablespoons fat free half and half
Sprinkle salt and pepper over chicken cutlets. Coat cutlets with flour. Heat skillet over medium-high heat. Add one Tablespoon of oil. Add chicken and cook for 3-4 minutes until golden. Add 1 Tablespoon of oil, turn chicken over. Cook until golden. Remove from pan and cover with foil. Turn heat down to medium. Add butter to pan. When butter is melted, add mushrooms. Stir to coat. Cook for 5 minutes. Add wine, broth, and half and half and cook for 5 minutes until reduced a bit. Pour sauce and mushrooms over chicken and serve.
Prepare as directed above. Place chicken in one gallon freezer bag. Seal. Place sauce into quart freezer bag. Seal. Place chicken bag and sauce bag into one gallon bag. Label and freeze. TO SERVE: Thaw. Reheat chicken and sauce in skillet over low heat or in microwave.
Nutritional Info: 1 serving = 1/4 dish, Calories 285, Fat 10g, Carbs 12g, Protein 29g, Fiber 1g, WW Plus Points 7
**conversion chart image provided by Erik Spiekermann