Chicken Marsala

Pan-sautéed chicken cutlets and mushrooms in a savory wine sauce – fancy enough for company or simple enough for a weeknight dinner.

Mar 20, 2022

Purchasing chicken today can be a bit confusing. Terms like “free range,” “fresh poultry,” and “no hormones” are often plastered on poultry packaging. The USDA's Food Safety and Inspection Service (FSIS) is the agency responsible for ensuring accuracy in labeling poultry and meat. They’ve compiled a glossary of poultry-labeling terms that can help with the decision-making process.

Fresh Poultry

“Fresh” means whole poultry and cuts have never been below 26° Fahrenheit, the temperature at which poultry freezes. Fresh poultry should always bear a “keep refrigerated” statement.

Natural

A product containing no artificial ingredients or added color and is only minimally processed can be labeled “natural.” Minimal processing does not fundamentally change the raw product. The label must explain the use of the term natural, such as “no added color,” “no artificial ingredients,” or “minimally processed.”

Free Range or Free Roaming

Producers must demonstrate that poultry has been allowed access to the outdoors.

No Hormones

Hormones are not allowed in the raising of poultry. The claim "no hormones added" cannot be used on poultry labels unless followed by a statement that says, "Federal regulations prohibit the use of hormones."

No Antibiotics

The claim “no antibiotics added" may be used on labels for poultry products if documentation is provided to the FSIS demonstrating that the animals were raised without antibiotics.

To your health,

Darlene

CHICKEN MARSALA

Yield: 4 servings

Serving Size: 1 chicken breast with sauce

Prep: 20 minutes

Ready: 40 minutes

INGREDIENTS

4 (4 to 5 ounces each) boneless, skinless chicken breasts
3 tablespoons all-purpose flour
3/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter), divided
1/3 cup finely diced onion
2 cloves garlic, minced
2 cups sliced mushrooms
1 cup marsala wine, divided
1/2 to 1 tablespoon balsamic vinegar
3 tablespoons minced fresh parsley

DIRECTIONS

Pound chicken breasts to a 1/4-inch thickness. In a shallow dish, combine flour, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Lightly dredge chicken breasts in seasoned flour, shaking to remove excess flour.
Working in batches, in a large skillet over medium heat, melt 1 tablespoon spreadable butter. Add 2 chicken breasts and sauté until lightly brown; about 2 minutes on each side. Remove chicken from skillet. Add another tablespoon of spreadable butter to the skillet and cook remaining chicken breasts. Remove chicken breasts from skillet.
Add remaining tablespoon of spreadable butter to the skillet along with onion and garlic, and sauté for 1 minute. Add mushrooms and 2 tablespoons wine to the skillet and continue to sauté 2 to 3 minutes, or until mushrooms begin to soften.
Stir vinegar into the remaining wine and add to the skillet; stir to combine. Add chicken to the skillet and cook 4 to 5 minutes. Remove skillet from heat and place chicken breasts on a serving platter. Add remaining 1/4 teaspoon of salt and 1/8 teaspoon black pepper to the marsala sauce and stir to combine. Pour sauce over chicken breasts and serve.

Nutrition Information per Serving

391 Calories, 12 g Total fat, 4 g Saturated fat, 0 g Trans fat, 108 mg Cholesterol, 308 mg Sodium, 16 g Total carbohydrate, 1 g Dietary fiber, 6 g Total sugars, 0 g Added sugars, 37 g Protein, 0 mcg (0%) Vitamin D, 35 mg (2%) Calcium, 2 mg (10%) Iron, 502 mg (10%) Potassium