Skinny Easy Chicken Marsala Skillet
This Skinny, Easy Chicken Marsala Skillet is a delicious, creamy mushroom chicken recipe and it's made healthier with less cream and marsala wine!
Servings: 4 servings
- 1 tbsp olive oil
- 4 chicken breast cutlets (or 2 chicken breasts sliced in half lengthwise)
- Salt & pepper to taste
- 1 (16oz) package cremini mushrooms, thinly sliced
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1/4 cup dry marsala wine (or dry white wine)
- 1 tbsp flour
- 1/2 cup chicken broth
- 2 tbsp heavy cream
- 1 tbsp freshly chopped parsley
- 1 zucchini, sliced
- 1 red pepper, sliced
Preheat olive oil in a large skillet over med-high heat. Add chicken cutlets and season with salt and pepper, then cook for 4-5 minutes each side until you get a good sear. Remove from heat and transfer to a plate.
Without wiping skillet clean, add mushrooms, sauteeing 4-5 minutes until juices start to release, then stir in onions and garlic, sauteeing another 2-3 minutes until onions are translucent.
Add in wine and let reduce for 1 minute, then stir in flour.
Add chicken broth and chicken back to skillet. Bring to a boil and wait for mixture to thicken slightly, about 2-3 minutes. Stir in cream and cook another minute before removing from skillet.
Plate chicken mixture and then add zucchini and red pepper to skillet, sauteeing for 4-5 minutes until veggies are tender. Add to plate or meal prep bowls with chicken then serve and enjoy!
Calories: 314kcal | Carbohydrates: 12g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 499mg | Potassium: 532mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 122.1mg | Calcium: 40mg | Iron: 1.8mg