Healthy Chicken Marsala that Is Low in Calories perfect for Weight Watchers
One of the best things about chicken Marsala is it can be prepared lower in calories without losing a lot of the delicious taste. A typical restaurant Chicken Marsala dish would be high in fat and sodium, but one of the many benefits of cooking at home is you get to control all of that.
This is a perfect recipe for those on Weight Watchers or anyone that is counting calories.
This recipe actually has no additional salt other than a light sprinkle on the chicken pieces and mushrooms. We use a small amount of good fats to cook the chicken, and then again to gently saute the mushrooms.
If you’re watching your weight, or eating low carb, this is a great recipe to try for dinner. Leftovers are just as good the next day, so this makes a great lunch to take to work.
Serve over a bed of sauted spinach for a really low fat and nutritious meal!
Serve Your Family This Healthy Chicken Dish Loaded with Nutrients and Low on Fat. Chicken Marsala that is full of flavor.
- 1-1/4 lb. boneless chicken breasts
- 1 tablespoon of flour
- 1/2 teaspoon dried thyme
- 1/2 tablespoon coconut oil
- 1/2 tablespoon olive oil
- 8 oz. sliced mushrooms
- 2 cloves garlic diced fine
- 2 teaspoons low sodium soy sauce
- 1/2 cup sweet Marsala wine
- 1 cup chicken broth
- 1 teaspoon chicken base
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Using a meat mallet or the bottom of a heavy jar, gently pound the chicken into thin pieces.
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Lightly dust both sides of the chicken with flour. Sprinkle a little salt, pepper and thyme over both sides as well.
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Using a large skillet with a lid, heat the coconut oil over medium heat and brown chicken on both sides.
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Remove chicken to a plate.
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Add the olive oil to the skillet and cook the mushrooms and garlic.
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Sprinkle mushrooms with salt, pepper and soy sauce. Cook for about 3-4 minutes or until mushrooms are tender.
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Pour the Marsala wine into the skillet and cook for about 1 minute.
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Add the chicken broth, chicken base and 1/2 teaspoon of thyme to the skillet; stir to combine.
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Lay the chicken pieces on top of the mushrooms in the skillet and bring to a light boil.
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Cover; reduce heat and simmer for about 5 minutes.
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Uncover and cook for about 7 minutes.
Use a combination of white button mushrooms and baby bella ( crimini) mushrooms to further enhance the flavor and nutrients.
If you don’t have a meat mallet, gently pound the chicken into thin pieces by using the bottom of a heavy jar and a layer of waxed paper or clear plastic wrap.
Sprinkle chicken with salt, pepper and a little bit of thyme. Lightly dust the chicken with flour.
Cooking the chicken Marsala uncovered for about 7 minutes will thicken the sauce.
Not sure what side dish to serve with Chicken Marsala? Find out what to serve with Chicken Marsala.
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