Recipe of the day Chicken Marsala in a lighter version

Chicken Marsala is definitely something fine - there's something about a rich wine sauce, tender chicken and mushrooms. This lighter and healthier version still has the same delicious flavor - you'll love it

Preparation time: 40 minutes

Servings: 6

Nutritional values:

• Calories: 572 kcal
• Carbohydrates: 53 g
• Protein: 44 g
• Fat: 20 g

Ingredients Chicken Marsala

• 750 grams chicken breast
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 cup sliced portobello mushrooms
• ½ cup Marsala wine
• ½ cup chicken bone broth
• ¼ cup parsley

Cabbage pasta ingredients

• 200 grams quinoa fusilli pasta
• 2 tablespoons parmesan cheese
• 1 ½ tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cups sliced cabbage
• ½ teaspoon garlic powder

Preparation

1. Cut the chicken breast lengthwise so that it is only half as thick or pound the chicken breast flat with a meat mallet. Season the pieces on both sides with salt and pepper.
2. Heat a tablespoon of butter and olive oil in a non-stick frying pan over a medium heat.
3. Fry the chicken breasts for 4 to 5 minutes on each side until browned and set aside.
4. Add the sliced mushrooms to the same pan and fry the mushrooms until browned.
5. Add the chicken breast, wine, chicken bone broth and a tablespoon of butter to the pan with the mushrooms and reduce for about a minute (you can add a tablespoon of cornstarch to thicken if needed).
6. Cook the pasta according to the instructions on the packet.
7. Sauté the cabbage with olive oil and garlic.
8. Add the pasta, 1 ½ tablespoons of butter and the Parmesan cheese to the sautéed cabbage.
9. Serve the chicken with the mushroom sauce on top of the pasta.