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Chicken Marsala - a bit more healthy

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

This is part of the "Salubrious Sunday" collection of recipes from my blog. It is very good and bit more healthy for those who are concerned. This particular recipe is a slightly modified version from Cooking Light.

Ingredients You'll Need

4 tablespoons butter, divided
Cooking Spray
8 oz sliced fresh mushrooms
2 tablespoons finely chopped shallots (didn't have em, so I went with green onions)
4 skinless, boneless chicken breast halves (I used 2 and butterflied them into 4)
Salt and Pepper to taste
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup green peas (kid seriously HATES peas, so I threw in a tablespoon or 2 of capers. I know they aren't anything alike, but I'm really glad I did it)
2 tablespoons half and half (was forced to use milk)
4 cups hot cooked fettuccine


Melt 3 tablespoons of the butter. Skim off the foam from the surface and discard. Then pour the melted butter through a fine sieve over a small bowl, discarding the milk solids thus creating clarified butter. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray and saute the mushrooms, shallots and garlic for about 3 minutes or until moisture evaporates. Remove from pan and set aside.

if you are using full sized chicken breasts (instead of butterflying them like I did) then you will need to pound 'em down to 1/4 thin. Before doing that, stick them between some plastic wrap so you don't have chicken stuff and juice flying all over the chicken. Makes a yucky mess.

Sprinkle both sides of the chicken with salt and pepper and dredge in the flour

Add the clarified butter to the pan and place over medium - high heat. Add the chicken and cook for about 3 minutes on each side until lightly browned

Remove chicken from the pan. Pour the mushroom mixture in along with the broth and Marsala. Scrape the goodies off the bottom of the pan

Bring to a boil, reduce heat and simmer 5 minutes until liquid is reduced to a cup. Stir in your peas (or capers), cook for a minute. Add the remaining tablespoon of butter, season with a bit of salt and pepper, stir in your half and half...and continue stirring until the butter is melted

Return the chicken to the pan and cook until thoroughly heated and chicken is done

Serve it over pasta

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