Healthy Chicken Marsala
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
- 550g/1.2lbs chicken tenderloins
- 1/4 cup/ 40g/1.4ozs plain all purpose flour
- 1 teaspoon chicken stock powder
- 1/2 teaspoon salt
- Extra virgin olive oil for frying
- 300g/10.6ozs mushrooms, sliced
- 3 cloves garlic, peeled and thinly sliced
- 1 cup/250ml/8.8flozs dry marsala wine
- 180ml/6flozs chicken stock
- 2 tablespoons cream or evaporated milk (more if you prefer it creamier)
- Chopped chives or parsley to decorate
Step 1 - Use a mallet to tenderise the chicken tenderloins (I use the flat side of the mallet, the ridged side will mince up the tenderloins too much). Mix the flour, stock powder and salt together in a medium, rimmed plate and have this ready to dredge the chicken in. Heat a large frying pan to medium heat and add 2 tablespoons of oil. Dredge the tenderloins in the flour mixture and brown the chicken on both sides. Place on a separate plate and repeat with the rest of the tenderloins adding oil when needed.
Step 2 - Using the same pan, add the mushrooms and some extra oil and saute for a few minutes. Add the garlic and cook for a minute then add the marsala and use this to deglaze the pan and removing any bits stuck on the bottom. Add the chicken stock and bring to a simmer and cook for 5 minutes. Return the chicken to the pan and simmer for 5 minutes where the sauce will thicken. Then add the cream and stir and cook for 2 minutes. Place on a serving plate and sprinkle with chives or parsley and serve.