Lightened-Up Chicken Marsala with Mushrooms & Spaghetti

Golden chicken cutlets in a rich, savory Marsala and mushroom pan sauce with just a splash of cream, with zucchini and peppers cooked in the same skillet and a small twirl of spaghetti.

Ingredients

• 2¼ lb boneless chicken breasts, sliced into thin cutlets
• 16 oz sliced cremini mushrooms
• ½ onion, finely diced
• 3 garlic cloves, minced
• ½ cup chicken broth
• 2 tbsp heavy cream
• 2 zucchini, sliced
• 1 red bell pepper, sliced
• 4 oz spaghetti
• ¼ cup chopped parsley

From your pantry: 2 tbsp flour, for dredging, 1 tbsp olive oil, 1 tbsp butter, ⅓ cup dry Marsala wine, ½ tsp dried thyme, salt, pepper.

Instructions

1. Cook the spaghetti in salted water. Season the cutlets with salt and pepper and dredge lightly in flour.
2. Heat the oil in a large skillet over medium-high heat and brown the chicken in batches, 3 minutes per side, until 165°F inside. Move to a plate.
3. Melt the butter in the pan and cook the zucchini and pepper 3 minutes; push them aside, add the mushrooms and onion and cook until the mushrooms are browned, 6 to 7 minutes. Add the garlic and thyme for 30 seconds.
4. Pour in the Marsala and scrape up the browned bits, then add the broth and simmer until reduced by half, 3 minutes. Stir in the cream.
5. Return the chicken to the sauce for 2 minutes, then serve with the spaghetti and parsley.

Tip: Use dry Marsala, not sweet; if you can't find it, dry sherry or a dry white wine works in a pinch.

Nutrition per serving

Good for

Adapted from The Girl on Bloor.

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