It's that time of year for comfort food! Pools are closed, sleeveless shirts are stored away, and dad bods are in full bloom. Football will have taken many men away from their families, causing outbreaks of chicken wing and pizza devouring in households everywhere. The horror....but there is hope for a healthy and hearty meal that won't contribute to putting you a step behind on your goals...unless you drink all the sauce at the end. Believe me, after tasting the sauce you might want to. Resist the urge!
Chicken Marsala was never something I grew up with. I don't have warm fuzzy memories of watching my mother cooking this for me. In fact, I never had this dish until about 7 years ago when I stumbled upon it online when looking for a way to eat chicken that wasn't boring and dry. I chose this dish because it is one of the easiest and most flavorful dishes you can make. On top of that, it should only take you 30-40 minutes to complete start to finish. Serve this with a side of potatoes to soak up the sauce, (its better than drinking it). Enjoy!
Prep time: 10 minutes
Cook time: 25 minutes
1 cup Marsala wine
1 cup chicken stock or low-sodium store-bought broth
4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds)
Kosher salt and freshly ground black pepper
About 1 cup all-purpose flour, for dredging (if desired)
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
2 medium shallots, thinly sliced
2 medium cloves garlic, minced
1 teaspoon (about 3g) minced fresh thyme leaves
1 tablespoon of cold unsalted butter
1 teaspoon (5ml) soy sauce
Fresh lemon juice, to taste
Minced fresh parsley, for garnish
1.) Season chicken cutlets all over with salt and pepper. Pour roughly 1/2-inch layer of flour (if using) into a wide dish. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.
2.) Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to paper towels to drain.
3.) Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 8-10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes.
5.) Pour Marsala into pan. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about half. Add chicken stock to the pan. Add butter and whisk until consistency thickens. Season with salt and pepper.
6.) Return chicken cutlets to pan, spooning the sauce on top. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Simmer for about 10 minutes. Add a squeeze of lemon juice at the end. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.
Protein- 25.7 g
Carbs- 4.7 g
Fat- 3.8 g
About the author:
-Kurt Brewer is the Chiropractor/Owner of Synergy Rehabilitation & Chiropractic in Downers Grove, IL. When he is not treating patients, he is raising his daughter, traveling, lifting heavy things and trying to find ways to cook comfort food with a healthy twist. Follow him on Instagram for more pictures and recipes.