Skinny Chicken Marsala

So today was the first day of dieting in the Onufrey house. Dad is doing a contest similar to the television show, The Biggest Loser, and the rest of us decided it was time to drop a few pounds. Because of this, it is time to start experimenting with some lower calorie recipes.

When I awoke this morning I saw that there was chicken to be made for dinner. I initially thought of making grilled chicken, but that's just way too ordinary in this house and will probably be made later in the week. After a little thinking, I decided on a somewhat healthier version of Chicken Marsala. It's quick, easy, and tasty, so why not?

To make this delicious concoction, I first minced up some shallots and garlic and set them aside. I then filleted some boneless, skinless chicken breasts nice and thin. After that, I seasoned them up with salt, pepper, garlic powder, and some Essence of Emeril. (In the normal version I probably would have dredged the cutlets in some seasoned flower.) The cutlets were fried in some olive oil and then removed from the pan.

For the sauce, I added the shallots and garlic to the pan. After about 30 seconds, I added some sliced baby portobello mushrooms and a very small amount of butter. After a few minutes, I deglazed the pan with some marsala wine and added a little sugar and parsley. A couple teaspoons of dijon mustard was also added. This may seem weird, but I remembered it from a chicken marsala recipe I once made. When the sauce was reduced, the chicken was returned to the pan to heat through. The chicken was served with a nice garden salad (lettuce, cucumbers, carrots, red bell pepper, and celery) and some roasted vegetables (zucchini, onion, bell pepper, and carrots.)

This lower calorie version of chicken marsala was delicious. It really wasn't much different from its higher calorie and fat cousin. All the major flavors were there and it was still satisfying. This will definitely be made again very soon.