"Low Fat Creamy Chicken Marsala"
By Chef Mark Shoopman of Lutheran Hillside Village.
4 each Six ounce boneless and skinless chicken breasts, lightly pounded
cup Extra virgin olive oil
2 teaspoons Scallions, minced
1-1/2 teaspoons Fresh oregano, chopped
cup Chicken stock
As Desired Black pepper, freshly ground
As Desired Sea or Kosher salt
1 tablespoon Paprika
8 ounces Mushrooms, sliced (use your favorites like crimini, shitake, or button)
cup Sweet Marsala wine
As Needed All purpose flour for dredging
cup Low fat sour cream
Step 1 - Place the chicken breasts onto a cutting board and cover with a large piece of plastic wrap. Gently pound the chicken breasts to flatten. This speeds the cooking time and makes for a nicer presentation. In a shallow bowl, place the flour and mix with the salt and pepper.
Step 2 - Heat the extra virgin olive oil in a large skillet over medium high heat. When the oil is hot, dredge the chicken breasts into the flour mixture and shake off the excess. Place into the skillet and cook until golden, about 3-5 minutes each side. When done, remove from the pan and keep warm.
Step 3 - Reduce the heat to medium and add the shallots and mushrooms. Add a little more oil if necessary. Saut the mushrooms a few minutes until they release there moisture and begin to brown. Add the Marsala wine and bring to a boil for a few seconds to cook the alcohol out. Scrape all the browned bits in the pan so they mix in. Add the chicken stock and reduce to a simmer for a few minutes to reduce. Gently fold in the sour cream and oregano and keep warm for service.
Presentation: Place the chicken breasts on heated serving plates and lovingly spoon the low fat Marsala sauce over the top and center of the chicken breasts. Serve with a side of your favorite pasta and enjoy!