Herbed Chicken Marsala

Smothered in low-calorie sautéed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings

Four 4-ounce boneless, skinless chicken breast cutlets

Kosher salt and freshly ground black pepper

1/3 cup whole wheat flour

1 1/2 tablespoons extra-virgin olive oil

3/4 cup low-sodium chicken broth

1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced

1/2 teaspoon finely chopped rosemary

10 ounces white button or cremini (baby bella) mushrooms, sliced

1/3 cup sweet marsala wine

2 teaspoons unsalted butter

1 to 2 tablespoons roughly chopped flat-leaf parsley

  1. Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef’s knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
  3. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
  • Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Cook’s Note

This recipe uses regular whole wheat flour, but for a slightly more refined coating, whole wheat pastry flour can be substituted.

Scroll to Top