A lighter, healthier version of Chicken Marsala with clean, simple ingredients! This low-calorie, low-fat take on the Italian classic is sure to be a new family favorite. It’s also gluten-free and super easy to make!
1 tsp chopped fresh rosemary
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts (4–6 ounces each)
12 oz marsala cooking wine
10 oz sliced fresh mushrooms (you can get a mix of varieties if you’d like)
2 shallots, chopped
3 cloves garlic, minced
2 tsp Extra Virgin Olive Oil
4 tbsp plain Greek yogurt
1 tsp of cornstarch (optional for thicker sauce)
Mix rosemary, sea salt, pepper and red pepper flakes in a bowl. Sprinkle spice mixture over chicken and set aside.
Add 2 tsp olive oil to a large skillet and heat over medium heat. Add mushrooms, shallots and garlic. Season with more salt and pepper. Cook until the mushrooms are soft and slightly browned. Add wine and simmer until sauce reduces to one third, about 20-25 minutes. Add cornstarch if using and remove from heat.
While the marsala sauce reduces, grill chicken for 8-10 minutes on each side or until cooked through. You can also bake the chicken if you don’t have access to a grill!
Once the sauce has reduced, turn of the heat and whisk in yogurt. Place chicken pieces on 4 plates and divide mushroom sauce between them.
Keywords: dinner, chicken, chicken marsala, italian, italian food, low-calorie, low-fat, gluten-free, main dish