Looking for Healthy Chicken Marsala This deliciously satisfying skinny chicken marsala from SkinnyTaste is lightened up on fat but definitely not flavor. Chicken-in-Creamy-Mushroom-Sauce-2.jpg' alt='Chicken Marsala Without Wine' title='Chicken Marsala Without Wine' />Easy chicken Marsala recipe All recipes UKK. Kaye Lynn. This is a wonderful recipeIts almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Chicken Marsala Without Wine' title='Chicken Marsala Without Wine' />Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. Try a lighter take on classic chicken marsala with this dish dressed in mushrooms and a marsala wine sauce. I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily. The alcohol in the marsala wine burns off during the. The cream is the key in this recipe, I cant imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook Oct 2. Granola Bar more. Review from Allrecipes US Canada. Chicken should be cut in serving size pieces. Put 12 cup flour, garlic powder, onion powder, salt and pepper in a large plastic or clean brown paper bag. My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didnt buy veal very often, so she adapted this recipe for chicken. This is a really a delicious Chicken Marsala. I did alter this recipe slightly so that it was more complex. First, I sauteed 8ounces of sliced white mushrooms in 2. Easy Chicken Marsala Recipe. In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk shake off excess. Dredge chicken in flour mixture and add to fry pan. I like to cut chicken breasts in half before coating. Saute chicken in butter over medium to medium high heat until browned and cooked through, turning often. Add more butter as needed. Be careful turning chicken so as not to break off any of the flour coating. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and add the mushrooms saute until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly. Note Sauce should be tasted frequently, and more wine or butter can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir. When sauce is ready, add chicken back to the pan and turn to coat. Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs. Submitted by Lisa M.