Ladies and gentlemen, we have a winner! Matt proclaimed this version of chicken marsala "One of the best meals ever!" wooohoooooooo
This is really easy to make and so so so so sooooo yummy. I served it over DreamFields penne pasta which is my new favorite pasta since it is high in fiber and low in net carbs (winner!).
2 boneless chicken breasts
1/4 cup whole wheat flour for coating
2 slices deli prosciutto, chopped
1 package sliced mushrooms
1 cup marsala wine (I tend to add a little more if I need more sauce)
1/2 cup fat free chicken broth
2 T I Can't Believe it's Not Butter
2 T EVOO
1/4 cup low fat milk
1 tsp oregano
2 cups Dreamfields pasta (or pasta of your choice)
Salt & Pepper to taste
Cook pasta according to package and set aside.
In a shallow dish or bowl (or in a ziplock bag!), mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in the wine and chicken broth, then cover and simmer 10 minutes turning the chicken once, until no longer pink and juices run clear (about 4 minutes per side depending on thickness). Add the prosciutto and milk and stir until combined. Simmer about 5 minutes to let the flavors combine and creamy consistency is reach.
*Note: if you want to thicken your sauce there are a couple easy tricks to do so. Here's my favorite (but note that it changes the nutritional value!! aka ADDS GRAINS)
- Combine 1 T cornstarch with about 1 T water to make a "slurry" and wisk it into your sauce