Chicken and Mushroom Marsala over Garlic Toast

Find this recipe and more in the Weekly Meal Plan for January 3-9, 2021

Chicken and Mushroom Marsala over Garlic Toast

Tonia Bloom
Recipe adapted from Best of Home Cooking cookbook.
Chicken Marsala is a classic dish found in almost every Italian Restaurant. This version is served on toasted French bread brushed with roasted garlic infused olive oil. I originally made this as a Meal Prep meal where I doubled the recipe (pictured). When you are ready to serve, just make the toast and heat up the individual portions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Diet Blue, Low Fat
Servings 4
Cost $4.45/serving
Sodium 516 mg

Ingredients
  

  • 4 slices Whole Wheat French Bread 48 grams per slice
  • 4 tablespoons Roasted Garlic Olive Oil
  • 12 ounces Boneless Skinless Chicken Breasts thin sliced
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 8 ounces Mushrooms sliced
  • 2 cloves Garlic minced
  • tablespoons All Purpose Flour
  • cups Marsala Wine not cooking wine
  • 2 cups Low Sodium Chicken Broth
  • 2 tablespoons Buttery Spread cold
  • 1 tablespoon Parsley chopped

Instructions
 

Cook the Chicken

  • Season the chicken breasts on both sides with salt and pepper.
    Heat the regular olive oil in large skillet over medium-high heat. Brown chicken breasts on each side. Remove to a plate while you make the sauce.

Make the Sauce

  • Reduce heat to medium and add the mushrooms to the skillet. Cook until they start to brown, about 5 minutes. Add the shallots and garlic; cook and stir for 1 minute. Add the four; cook and stir for 2 minutes.
    Carefully add the Marsala wine (may flame up due to alcohol). Turn up heat to high; cook and stir for 2 minutes. Use a wire whisk to scrap up bits on bottom of pan. Stir in the chicken broth and bring to a boil. Reduce heat and simmer until sauce reduces and thickens slightly.
    Finish sauce by adding butter and parsley. Stir until butter is melted.

Plate and Serve

  • Place chicken breast in finished sauce and let warm while you make the toast.
    Toast bread; brush each slice with 1 tablespoon Roasted Garlic olive oil. Cut each slice in half diagonally.
    For each plate, place chicken breast on 2 halves of garlic toast and spoon on sauce. Serve immediately.

Meal Prep

  • Divide chicken breasts and sauce evenly between 4 airtight containers. Refrigerate for up to 4 days. When ready to serve, toast bread and brush with 1 tablespoon Roasted Garlic oil. Reheat chicken marsala in the microwave and serve over garlic toast.
Nutrition Facts
Chicken and Mushroom Marsala over Garlic Toast
Amount per Serving
Calories
621
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
48
mg
16
%
Sodium
 
516
mg
22
%
Carbohydrates
 
43
g
17
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Recipes, Dinner Recipes, Heart Healthy, Meal Prep Recipes, Quick Dishes
Food Groups ***Meat = 2.5 servings, Grains = 1.5 servings, Vegetables = 1 serving
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