I love chicken marsala, but it's not always the most waistline friendly meal! After searching through a few cookbooks, I took their ideas, and used some of all of them to make the dish healthier and lower in fat!
salt and pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 onion, chopped
1 clove garlic, minced
8 oz cremini or button mushrooms, stemmed and sliced
1 cup marsala wine
1/3 cup chicken stock
Preheat oven to 400 degrees.
Season chicken with salt, pepper, basil, and oregano. In a large pan sprayed with olive oil, cook chicken for three minutes on both sides, then transfer pan to the oven and bake for 15 to 20 minutes, until the juices run clear when pierced with a knife.
Meanwhile, in a small pan over medium heat, saute onions and garlic until tender, about 3 to 5 minutes, add mushrooms and saute until tender and juices have evaporated, about 10 minutes.
Remove chicken legs from pan and let cool slightly. Add the mushroom mixture into the pan the chicken cooked in and return the pan to medium-high heat. Add the marsala and chicken stock and cook, uncovered, until the wine mixture has reduced by half, about four minutes. Cut the leg from the thigh of each chicken leg and return to pan, turning to coat with the sauce. If necessary, cover the pan and simmer until chicken has warmed through.
To serve, top chicken with the sauce and dive in!
