Chicken Marsala

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

40 g
361 mg
39 g
14 g
4 g
129 mg

Marsala Sauce
2 Tbsp minced shallots
¼ cup Madeira wine
¼ cup Marsala wine
1 cup beef stock
1 tsp cornstarch
1 Tbsp Madeira wine
¼ tsp sea salt
Pinch freshly ground black pepper
2 cups sliced mushrooms
½ teaspoon extra-virgin olive oil

8 skinned chicken breast halves, boned and defatted
3 whole eggs
⅓ cup 2% milk
½ cup all-purpose flour
1 cup whole-wheat breadcrumbs
4 tsp extra-virgin olive oil
4 cups cooked orzo pasta

Garlic Butter Cream Sauce
6 fresh garlic cloves
3 Tbsp extra-virgin olive oil
¼ cup unsalted butter
⅓ cup low-fat cream cheese
¼ tsp sea salt
1 Tbsp chopped fresh parsley

1½ lb rapini or broccoli florets, steamed
½ cup grated Parmesan cheese

  1. Combine shallots, ¼ cup Marsala wine and ¼ cup Madeira wine in a medium saucepan. Bring to a boil and reduce by half, about ¼ cup. Add beef stock, bring to a boil. Simmer for 5 minutes. Combine cornstarch with 1 tablespoon Madeira wine and add to sauce. Season with salt and pepper. Simmer until thickened.
  2. Sauté mushrooms in a large sauté pan with olive oil. Add to sauce. Keep warm.
  3. Cut chicken breast in half horizontally to form 2 thin medallions. Pound lightly to about ¼ inch. Beat egg with milk and place in a bowl. Place flour and breadcrumbs on separate plates. Dredge chicken in flour, then egg mixture, then breadcrumbs. Heat a large sauté pan with olive oil. Sauté medallions over medium heat until golden brown on each side.
  4. In a small food processor, combine garlic with olive oil and pulse until smooth. Place butter and cream cheese in medium bowl and beat with an electric mixer on high until light and fluffy. Turn mixer to low speed and add garlic puree. Beat on high speed for about 1 minute or until doubled in size. Turn mixer to low speed and add salt and parsley. Mix briefly.
  5. Place ½ cup orzo on plate and top with 1 medallion. Spread 1 tablespoon Garlic Butter Cream Sauce on medallion and top with ½ cup steamed rapini and second medallion. Cover with ¼ cup hot marsala sauce. Garnish with 1 tablespoon Parmesan.