Recipe: Chicken Marsala with Crimini Mushrooms and Garlic

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 25, 2012 • 8 comments

Show your sweetie a little love by making this dish and you’re bound to receive even more in return. It won’t weigh you down or make you feel sluggish either, so you can give your valentine the attention he or she deserves. You do not need to use expensive Marsala, but do not use Marsala “cooking wine”. It contains added salt, interestingly to dissuade professional chefs from drinking on the job, and on the house.

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Chicken Marsala with Crimini Mushrooms and Garlic

1 pound (455 g) boneless, skinless chicken breasts (about 3 breasts)

1/2 teaspoon freshly ground black pepper, divided

1/4 + 1/8 teaspoon salt, divided

1/4 teaspoon garlic powder

2 tablespoons (28 ml) extra-virgin olive oil, divided

1 (8-ounce, or 224-g) package crimini (baby Bella) or white mushrooms, quartered (about 3 cups)

1/4 medium red onion, diced (about 1/2 cup, or 40-g)

2 garlic cloves, minced

1 cup (235 ml) Marsala wine

1/2 cup + 2 tablespoons (148 ml) organic or reduced sodium chicken broth

2 teaspoons cornstarch

2 teaspoons honey

1 1/2 teaspoons dried Italian herb seasoning

1 tablespoon (14 g) cold cubed butter

4 teaspoons chopped chives (optional)

Lay chicken on cutting board and cover with plastic wrap or parchment paper. Pound each breast with a mallet to an even thickness of 1/2 inch. Sprinkle chicken on both sides with 1/4 teaspoon each pepper, salt, and garlic powder.

Heat a large fry pan or skillet on medium and add 1 tablespoon (15 ml) oil. Add chicken to hot oil and cook on one side until browned, about 5 to 6 minutes. Flip and cook 2 more minutes until almost cooked through. Transfer chicken to a plate near stove to keep warm.

Pour 1 tablespoon (15 ml) oil into pan and add mushrooms, onion, garlic, and cook 6 minutes, scraping up any browned bits from the bottom of pan as water releases from vegetables. Pour in the wine, 1/2 cup (120 ml) broth, and simmer briskly until three-quarters of the liquid has evaporated.

Whisk together 2 tablespoons broth, cornstarch, honey, Italian seasoning, 1/4 teaspoon pepper, 1/8 teaspoon salt, and stir into pan. Simmer 1 minute to thicken while stirring. Place chicken back in pan to reheat and coat with sauce. Remove from heat and swirl in butter. Place chicken on plates, spoon sauce around and on top of chicken, and sprinkle with chives (optional). Serve with rice or pasta.

Yield: 4 servings

Nutrition Facts (per serving): 344 calories, 11 g total fat, 3 g saturated fat, 0 g trans fat, 392 mg sodium, 73 mg cholesterol, 17 g total carbohydrate, 1 g fiber, 28 g protein, 11% DV iron, 3% DV calcium, 3% DV Vitamin A, 9 % DV Vitamin C.

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Chicken Marsala with Crimini Mushrooms and Garlic

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: January 25, 2012

• Yield: 4 servings (4 Servings)

Chicken breasts and crimini mushrooms cooked in a garlic and Marsala wine sauce.

Ingredients

• 1 pound (455 g) boneless, skinless chicken breasts (about 3 breasts)
• 1/2 teaspoon freshly ground black pepper divided
• 1/4 + 1/8 teaspoon salt divided
• 1/4 teaspoon garlic powder
• 2 tablespoons (28 ml) extra-virgin olive oil divided
• 1 (8-ounce, or 224-g) package crimini (baby Bella) or white mushrooms quartered (about 3 cups)
• 1/4 medium red onion diced (about 1/2 cup, or 40-g)
• 2 cloves garlic minced
• 1 cup (235 ml) Marsala wine
• 1/2 cup + 2 tablespoons (148 ml) organic or reduced sodium chicken broth
• 2 teaspoons cornstarch
• 2 teaspoons honey
• 1 1/2 teaspoons dried Italian herb seasoning
• 1 tablespoon (14 g) cold cubed butter
• 4 teaspoons chopped chives optional

Instructions

1. Lay chicken on cutting board and cover with plastic wrap or parchment paper. Pound each breast with a mallet to an even thickness of 1/2 inch. Sprinkle chicken on both sides with 1/4 teaspoon each pepper, salt, and garlic powder
   
2. Heat a large fry pan or skillet on medium and add 1 tablespoon (15 ml) oil. Add chicken to hot oil and cook on one side until browned, about 5 to 6 minutes. Flip and cook 2 more minutes until almost cooked through. Transfer chicken to a plate near stove to keep warm.
   
3. Pour 1 tablespoon (15 ml) oil into pan and add mushrooms, onion, garlic, and cook 6 minutes, scraping up any browned bits from the bottom of pan as water releases from vegetables. Pour in the wine, 1/2 cup (120 ml) broth, and simmer briskly until three-quarters of the liquid has evaporated.
   
4. Whisk together 2 tablespoons broth, cornstarch, honey, Italian seasoning, 1/4 teaspoon pepper, 1/8 teaspoon salt, and stir into pan. Simmer 1 minute to thicken while stirring. Place chicken back in pan to reheat and coat with sauce. Remove from heat and swirl in butter. Place chicken on plates, spoon sauce around and on top of chicken, and sprinkle with chives (optional). Serve with rice or pasta.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate