Diabetes Forecast

The Healthy Living Magazine

Chicken Marsala With Mushrooms and Garlic

This dish flooded my mind with warm memories of my grandmother, Lois Laser, who always ordered chicken or veal Marsala at her favorite Italian restaurants. The Marsala wine and lemon combination gives the chicken a sweet and tangy flavor and fills the house with a wonderful scent.

Per Serving

Chicken Marsala With Mushrooms and Garlic

Makes: 6 servings
Serving Size: 2/3 cup chicken, mushrooms, and sauce
Calories 210
Fat 8 g
Saturated Fat 2.4 g
Trans Fat 0.1 g
Carbohydrate 6 g
Fiber 1 g
Sugars 1 g
Cholesterol 70 mg
Sodium 215 mg
Potassium 355 mg
Protein 26 g
Phosphorus 220 mg
  • Makes: 6 servings
  • Serving Size: 2/3 cup chicken, mushrooms, and sauce
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes

Ingredients

3 Tbsp. flour (use wheat/gluten-free if needed)
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
4 tsp. extra-virgin olive oil, divided use
1 Tbsp. butter or margarine
8 oz. mushrooms
1 1/2 tsp. minced garlic (about 3 cloves)
1/2 cup Marsala wine
1/2 cup reduced-sodium chicken broth (freeze remaining broth for future use)
1/2 lemon, juice only (about 2 Tbsp)
1 Tbsp. fresh flat-leaf parsley, chopped (optional)

Directions

Do Ahead or Delegate: Combine the flour, salt, and pepper, cut and refrigerate the chicken, peel the garlic, juice the lemon, and chop the parsley.

  1. In a medium bowl, combine the flour, salt, and pepper. Add the diced chicken and toss gently to coat it thoroughly. Heat a large heavy skillet over medium heat. Add 1 tsp of the oil and the butter and let the butter melt. Add the chicken and cook it on each side until it is browned and cooked partially through, 6 to 8 minutes total. Transfer the chicken to a clean plate and set it aside.
  2. Add the remaining 3 tsp oil to the same pan without cleaning it. Sauté the mushrooms and garlic for about 1 minute, then add the wine, broth, and lemon juice. Bring the liquid to a low boil, scraping any bits of chicken from the bottom of the pan. Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
  3. Return the cooked chicken to the pan, spooning the sauce over it, and cook for 3 to 5 more minutes, until the chicken is just cooked through. If desired, sprinkle the chicken with parsley before serving.

Slow Cooker Directions: Brown the chicken first, by following Step 1, above; however, it is not strictly necessary to brown the chicken. Place the chicken, mushrooms, garlic, wine, broth, lemon juice, and parsley in the slow cooker and give a quick stir to combine. Cook on low for 5 to 8 hours or on high for 3 to 4 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Flavor Booster: Season the chicken with a lot of freshly ground black pepper before serving.

Adapted from The Diabetes Six O’Clock Scramble Meal Planner by Aviva Goldfarb.

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