There are few things better in life than chicken marsala— the pan-sautéed mixture of earthy mushrooms, fragrant onions, and juicy chicken… all swimming in just a hint of marsala wine. Perfecto! But, unfortunately, traditional versions rely on a butter base, flour coating, and cornstarch thickeners. Not healthy! This cleaned-up version skips all of that… without skimping on the flavor. Enjoy!
Creamy Chicken Marsala
4 small (or 2 large) boneless skinless chicken breasts
1/4 small red onion, sliced
8 ounces baby bella mushrooms, sliced
2 garlic cloves, minced
1/4 cup marsala wine
1/2 cup chicken broth
1/4 cup plain nonfat Greek yogurt
2 tablespoos fresh chives, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
In a lightly oiled pan over medium heat, sauté red onions, bella mushrooms, and garlic until fragrant. Add in the marsala wine and chicken broth, and simmer 2-3 additional minutes. Move the mushrooms and onions towards the outer rim of the pan, and place the chicken breasts in the center of the pan to cook in the marsala sauce. Sprinkle with sea salt and black pepper. Cook while covered until the chicken breasts are no longer pink in the center (roughly 20 minutes depending on the size). If you need to, add more chicken broth as necessary. Lastly, just before serving, stir in the plain nonfat Greek yogurt and freshly chopped chives while removed from heat. Serve and enjoy!