Lightened Up Chicken Marsala Food

LIGHTER CHICKEN MARSALA

Steps:

• Spray a 10-inch skillet with olive oil and add 1 teaspoon extra light olive oil and 1 tablespoon whipped butter.
• Heat on medium-high. Meanwhile, season both sides of the chicken with kosher salt, black pepper and paprika. Once the pan is hot, place the chicken into the skillet and cook 4 to 6 mintues a side. When golden and fully cooked, transfer to a clean plate and set off to the side.
• Reduce the heat to medium-low and add the remaining teaspoon extra light olive oil and 1 tablespoon of the whipped butter into the skillet.
• Add the sliced mushrooms, garlic, oregano and thyme with pinch of kosher salt. Cook 5 to 6 minutes, stirring ocassionally, until the mushrooms and shallots are tender. Sprinkle with flour and cook 1 minute.
• Pour in the marsala wine and chicken stock, scrape any brown bits up from the bottom of the pan. Return the chicken to the pan and spoon the sauce over top, simmer for 6 to 8 minutes. Add the remaining tablespoon of whipped butter to the sauce and season with salt and pepper to taste.
• Garnish with minced parsely or fresh thyme leaves and serve the chicken marsala with pasta and green beans.

LIGHTENED-UP CHICKEN MARSALA

Steps:

• Place the flour in a shallow bowl with 1/2 tsp of kosher salt and fresh cracked pepper.
• Dredge the chicken pieces in the seasoned flour.
• Heat a large, deep frying pan over medium high heat and add 1/2 tablespoon of the butter and a spray of olive oil.
• Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.
• Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.
• Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.
• Remove the second batch of chicken from the pan.
• To the same frying pan, add more olive oil spray and the shallots and garlic.
• Cook for a minute and then add the mushrooms.
• Cover the pan and let the vegetables steam and start to cook down.
• After approximately 8 minutes the mushrooms should be softened.
• Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.
• Let the liquid come to a boil.
• Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.
• Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.
• If too much liquid has evaporated, add a splash more broth.
• Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.
• Garnish with fresh parsley if desired.

LIGHT CHICKEN MARSALA

Steps:

• Heat oil in a large skillet over med-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2-3 min per side.
• Add wine to skillet, simmer 1 minute, add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through about 8 minute.
• Dissolve cornstarch in remaining 1/2 cup of broth in small bowl, add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.

MARSALA CHICKEN WITH SAGE AND CREMINI MUSHROOMS

Steps:

• Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
• In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
• Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
• Top chicken with mushroom sauce, and garnish with sage.