To make this Chicken Marsala lighter, I got rid of the breading and flour, substituted butter substitute for butter, and used low sodium chicken broth.
Course dinner, Main Course
Keyword chicken, Chicken Marsala, stuffed chicken
3boneless skinless chicken breasts
4ozpart-skim mozzarella cheese
3tbsSmart Balance butter
2cupsof sliced mushrooms
1/4cupof diced green onion
1/2cupof Marsala winenot cooking wine
1/2teaspoonof dry Marjoram
salt and pepper to taste
Lay the chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (larger part) of the chicken breast in the center and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
Slice the cheese into thin slices and stuff the chicken with 3-4 slices each. Make sure the cheese is even throughout the chicken pocket. Salt and pepper outside of the chicken.
Preheat a large pan on medium heat and melt the Smart Balance butter in it. Add the stuffed chicken breasts.
Cook on medium heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). Take out the chicken.
In the same pan, add the mushrooms, marjoram and green onion. Saute for a couple of minutes.
Add Marsala wine and chicken broth. Add a some salt to taste. Bring to low boil on medium-high heat and then turn the heat to medium-low once you see bubbles.
Add the chicken back to the pan and cook for about 7-10 minutes, turning the chicken half way so both sides get even cooking.
Serve with a smile!
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.