There are some recipes you try and they are good, and there are some recipes you try and they are great. This is one of those recipes that is great. If you’ve ever had Olive Garden’s Chicken Marsala, this tastes exactly like it! I’ve got a little beef with the Olive Garden and their ridiculously high calorie meals – so this recipe comes at a great time. Last week I went to lunch with some friends and had no idea until later that night as I was counting my calories discovered my lunch was 1175 calories! That’s insane. This dish comes in at a wonderful 400 calories. The perfect size meal. Granted I did add mashed potatoes.. but you can’t have chicken without a side. I didn’t have prosciutto (and frankly I don’t care for it – had a bad experience on our honeymoon) so I just left it out. Also, see my note at the end of the recipe in regards to the wine. This dish is fantastic and will be made again and again.
Source: Cook This Not That, David Zinczenko & Matt Goulding
Cost per serving: $5.20
Fat: 9 grams (2 g saturated)
Sodium: 520 mg
4 boneless, skinless chicken breast, pounded to uniform 1/4″ thickness
1 c. flour
Salt and black pepper to taste
1 tbsp. olive oil
2 oz prosciutto, sliced into thin strips
8 oz. cremeni mushrooms, stemmed and sliced
3/4 c. Marsala wine
3/4 c. low-sodium chicken broth
1/4 c. chopped fresh parsley
Season the chicken with a good pinch of salt and pepper. Place the flour in a shallow bowl and add the chicken; coat evenly, shaking off any excess flour. Heat the olive oil in a large nonstick pan or cast-iron skillet over medium heat. Cook the chicken (don’t overcrowd the pan; cook in two batches if need be) for 3 to 4 minutes per side, until golden brown on the outside and cooked all the way through. Transfer to a serving platter and keep warm. Add additional oil to the pan if needed, then saute the prosciutto for 1 to 2 minutes, until it starts to crisp up. Add the mushrooms and continue sauteing until well browned. Stir in the Marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 c. Season with salt and pepper, add the parsley, and pour over the chicken.
Cook This instead of enjoying Romano’s Macaroni Grill Chicken Marsala
Saturated Fat: 12 g
Sodium: 1790 mg
[My 2 Cents]
I’m not a wine drinker and have never purchased alcohol. Recently I’ve noticed grocery stores carrying “cooking wines” in the aisle near the oils and vinegars. There are a small handful of different varieties including: cooking white, red, and Marsala wine. They are in small 16 oz. bottles costing less than $2.50. I was so excited when I discovered them. There are many recipes that call for wine and I’ve wanted to try them but didn’t want to have to spend the money on a bottle of wine that would never be used. This is the perfect compromise.