Skinny Chicken Marsala Recipes

Steps:

• In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
• In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
• Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes.
• Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.).
• Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
• MAKES 2 SERVINGS.

Steps:

• Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
• Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
• whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
• heat a large skillet to medium heat.
• Season cutlets with salt and pepper to taste.
• Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary.
• Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
• Serve chicken over cooked pasta or brown rice; garnish with parsley.