High Protein Chicken Marsala

Chicken Marsala 

What's better than chicken marsala? A healthier chicken marsala. This is an absolute BANGER of a meal. It officially falls into the high protein category (landing just at the 10:1 calorie to protein ratio), and is healthier than a normal recipe because we're not using butter or heavy cream. Stop reading and start making, scroll for the recipe!

Ingredients (Serves 4)

• 2 chicken breasts, filleted (cut in half and pounded out)
• 30g all purpose flour (for coating, there should be a bit left over)
• ½ tsp salt, pepper, garlic powder & onion powder (for the dredge)
• 250g mushrooms, chopped
• 1 onion, diced
• 4 garlic cloves, minced or pressed
• 240ml Marsala wine
• 240ml chicken stock
• 75g lite cream cheese
• ½ tsp dried thyme

Directions

1. Slice the chicken breasts in half (from head to toe, long ways, like a hot dog, etc.). Sandwich between plastic wrap or parchment paper, and gently pound the meat out using a rolling pin or meat tenderizer. 
2. Season the flour with salt, pepper, garlic powder, and onion powder. Lightly coat the chicken fillets, shaking off excess.
3. Heat a nonstick or lightly oiled skillet over medium heat. Sear the chicken for 3–4 minutes per side until golden. Remove from the pan and set aside.
4. Add onions and mushrooms to the same pan. Cook for 5–7 minutes until onions are softened, translucent and golden brown. Add garlic and thyme and cook for 30 seconds until fragrant.
5. Pour in the Marsala wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
6. Add chicken stock and stir in the lite cream cheese until fully melted and smooth.
7. Return chicken to the pan. Simmer for 5–7 minutes, until the chicken is cooked through and the sauce has thickened.
8. Spoon extra sauce over the chicken, serve hot, AND ENJOY

Nutrition (Per Serving — 1 of 4)

• Calories: 395
• Protein: 41 g
• Carbohydrates: 16 g
• Fat: 15 g
• Fiber: 2 g