This Lightened Up Chicken Marsala is a version of Olive Garden’s-without the high calories and points.  The savory flavor of seasoned chicken breasts topped with a marsala wine sauce and sliced mushrooms is mouth watering!

Makes 4 servings

For this recipe I use Kirkland ( Costco’s Skinless, Boneless Chicken Breasts) and I prefer to slice them vertically to create a thinner chicken breast. I think they are much easier to cook this way and is a perfect serving size. 

Coat chicken breasts with the melted light butter.

Dredge each chicken breast with the seasoned flour mixture.

Repeat until all four chicken breasts are coated. ( be sure to save the leftover flour for sauce).

Place the coated chicken breasts on a cookie sheet that has been sprayed with non stick cooking spray. 

Meanwhile melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. 

Add garlic and cook for 1 to 2 minutes more.

Add chicken broth, Marsala, fat free half and half, thyme, parsley, and 1 Tbsp of the reserved flour mixture.

Use a rubber spatula to scrape any brown bits from the pan into the liquid.

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darker in color, about 10 to 15 minutes.

Place cooked chicken breasts in the skillet with the mushroom sauce.

Cover and simmer for 5 minutes. 

Place chicken breasts on plate and top with mushroom sauce.

Garnish with fresh thyme, parsley or rosemary, if desired.

I recommend serving this Lightened Up Chicken Marsala with:

• Loaded Mashed Cauliflower 
• Roasted Baby Potatoes
• Glazed Carrots
• Scalloped Potatoes

Ingredients: 

• 4 (4 oz.) skinless, boneless thinly sliced chicken breasts 
• 2 Tbsp Land O’ Lakes light butter made with canola oil, divided
• 1/4 cup all purpose flour, reserve the leftovers for sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz. mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup Marsala cooking wine
• 1/2 cup low sodium chicken broth
• 1 Tbsp cornstarch
• 1/2 cup fat free half and half
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a shallow bowl combine, flour, salt, and black pepper. Stir until well incorporated.
3. Coat chicken breasts with the 1 Tbsp melted light butter. Dredge each chicken breast with the seasoned flour mixture. Repeat until all four chicken breasts are coated.
4. Place the coated chicken breasts on a cookie sheet that has been sprayed with non stick cooking spray. 
5. Bake for 28-30 minutes or until chicken is no longer pink. Remove from oven.
6. Meanwhile melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. 
7. Add garlic and cook for 1 to 2 minutes more.
8. Add chicken broth, Marsala, fat free half and half, thyme, parsley, and 1 Tbsp cornstarch.
9. Use a rubber spatula to scrape any brown bits from the pan into the liquid.
10. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes
11. Place cooked chicken breasts in the skillet with the mushroom sauce. Cover and simmer for 5 minutes. 
12. Place chicken breasts on a plate and top with mushroom sauce. Garnish with fresh thyme, parsley or rosemary, if desired.

Makes 4 servings

4 Points® per serving

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This recipe pictures updated 12/2022.