Guilt Free Chicken Marsala

Chicken and Mushrooms are two of my favorite foods so when you put these two awesome things together and make Chicken Marsala it makes one of my favorite dishes. Chicken Marsala is very easy to make for either a week-night dinner or a fancy get together where you want to impress your guests. I have tried several different ways to make Chicken Marsala but the recipe below is one of my favorites because it’s lower in fat and tastes GREAT!

Low Fat Chicken Marsala Recipe

Ingredients:
3-4 Boneless Skinless Chicken Breasts (About 1 lb)
1 Cup of Mushrooms
1/2 Lemon (Juice only)
3/4 Cup Chicken Stock
1/4 Cup Marsala Cooking Wine
1/4 Cup of Flour
1 TBSP of Parsley Flakes
Salt and Pepper to Taste
1 TBSP Extra Virgin Olive Oil

Instructions:
1. In a small bowl, mix together the flour, salt and pepper. Coat the Chicken Breasts lightly in the mixture.

2. In a large skillet heat the olive oil. Place the coated chicken breasts in the skillet and brown on both sides. Remove the chicken and set aside.

3. Add the Marsala wine to the skillet and stir until heated. Next add the chicken broth, lemon and mushrooms. Heat and cook for about 10 minutes.

4. Return the browned chicken breasts to the skillet, spoon the sauce on top of the chicken and cook for about 10 minutes or until the chicken is done.

5. Serve the chicken with parsley on top for garish. You can either serve the chicken by itself or on top of angel hair pasta.

Chicken Marsala Recipe

Enjoy!

Menu Plan Monday

I will be in Los Angeles this week so not much cooking going on around my house. I did pull some old recipes so that I could help you all out if you need some menu plan ideas. I hope you have a fantastic week! As always I love to hear your recipes or meal ideas and would love for you to leave me a comment below. Thanks!

Monday: Herb Roasted Chicken

Tuesday: Squid Dogs

Wednesday: Chicken Baked Delight

Thursday: Poor Man’s Dinner

Friday: Easy Cheesy Pepperoni Bites

Saturday: The Ultimate Chicken Alfredo Sandwich

Sunday: Tender Beef Pot Roast

Have a great week!

 

Menu Plan Monday

I made it home last night after a fun filled amazing weekend with 34 other amazing women. Brandcation was one of the BEST events that I have been able to attend as a blogger and I am still on cloud nine from all the fun we had this weekend. I’ll be working on posts all this week to bring you highlights from the event as well as information about our amazing sponsors. It was nice to night have to worry about cooking this weekend but you can’t be on vacation forever and it’s back to the kitchen for me. Here is what we are having on the Menu Plan this week.

Monday: Chicken Piccata
Tuesday: Burrito Pie
Wednesday: French Bread Pizza
Thursday: Leftovers
Friday: The Ultimate Chicken Alfredo Sandwich
Saturday: Steak Bites
Sunday: Shrimp and Mushroom Angel Hair Pasta

What’s on your Menu this week?

The Ultimate Chicken Alfredo Sandwich

When it comes to cooking things in the kitchen I often try and find the easiest and quickest meals possible. Recently I was chosen among 50 other amazing bloggers to enter the Black & Decker Ultimate Sandwich Contest. I have to say I was thrilled, especially when I received the Black & Decker Convection Counter Top Toaster oven, and immediately started brainstorming ideas. I came up with about three different sandwich’s and after taste testing I decided to go with my favorite The Ultimate Chicken Alfredo Sandwich.

This sandwich is so easy and inexpensive to make and I promise you will not be disappointed when you bite into this delicious sandwich. Here are the ingredients you will need to make one 6 inch sandwich.

Ingredients:
6 Inch French Loaf Bread
1/4 Cup of Alfredo Sauce (I used Bertolli)
3/4 Cup of Tyson Grilled Ready Chicken Breast Strips
1 Slice of Prosciutto
2 Slices Mozzarella Cheese
1/4 Cup of Drained Mushrooms
1 1/2 teaspoons of butter
1/8 tsp of garlic salt
1/4 tsp of parsley flakes
1 Tbsp of  Freshly Shredded Parmesan Cheese
5-6 Leafs of Fresh Spinach Leaves ( I Used Dole)

Directions:
Take your 6 inch French Bread and Slice down the middle opening it up. Spread the bread with just enough butter to lightly coat the inside.

Sprinkle the garlic salt and parsley flakes over the butter making sure to evenly cover the loaf. Now sprinkle the parmesan cheese over the bread.

Place the loaf into the middle of the Black & Decker Convection Toaster ovenand toast at 350 degrees for about 4-5 minutes until the cheese and butter are melted and the bread is lightly toasted.

While your bread is toasting you can start on your chicken mixture. Place your chicken and mushrooms in a small bowl and coat well with the Alfredo Sauce. Set aside.

When your bread is toasted take it out of the oven and place the prosciutto on the bottom of sandwich first.

Now evenly spread the chicken alfredo mixture on top of the prosciutto and top with the sliced mozzarella cheese.

Top the Cheese with the Spinach and place in the toaster oven. Bake at 300 Degrees for about 5-6 minutes until the cheese is melted and the bread is crunchy on top.

I was so excited when I finished making this sandwich because not only did it look good, but it tasted fantastic! All of the different meats and cheeses really compliment each other making this sandwich stand out.

We ate this sandwich for dinner last night with a side salad and everyone even my picky kids said how good they were. Each sandwich takes about 12 minutes from start to finish to make which is excellent when you want something that is good for dinner but don’t have much time. I hope you all enjoy this sandwich as much as my family does.

Disclosure: This post was written for Family Review Network & Black & Decker who provided the complimentary product for participation in this contest.

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