The Recipes

Marsala Chicken "Light"

Now, don't get me wrong... I love a good pasta dish, ranging from more upscale, regionally-driven cuisine to a mom-and-pop operation cooking up family favorites.  But if you haven't noticed, I don't eat a lot of pasta at home.  It's just one of those things that I'm not very good at portion control, so I try to save my carby indulgences for nights when I go out.  Tonight, I challenged myself to incorporate the traditional flavors of a classic dish and see if I missed the pasta.

Marsala Chicken "Light"


- 1 boneless, skinless chicken thigh or breast

- 3 mushrooms, sliced

- 3-4 artichoke hearts (from a jar or can)

- 4-5 kalamata olives

- 1/4 c. sliced onions and carrots

- 1 c. marsala wine

- 1 clove garlic, minced

- 1/2 T. butter

- salt

- pepper

- olive oil

- parsley, torn for garnish

Cut the chicken into two thin pieces, opening it up like a book.  Season it with salt and pepper.  Heat 1 T. of oil in a pan and add the chicken.  Cook for 3-5 minutes per side - it will cook quickly because it is so thin.

Remove the chicken and set aside.  Add the garlic to the pan and stir over medium-low heat for a minute.  Add in the mushrooms and let them start to turn brown.  Add the rest of the vegetables and season with salt and pepper.  After five minutes, add the marsala wine and let it simmer for 10 minutes.  Slide the chicken back in for the last two minutes of cooking.

Slice and plate the chicken.  Stir the butter into the sauce to give it a silky finish.  Spoon the sauce and vegetables over the chicken and garnish with the parsley.