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Easy Chicken Marsala cooked in butter and marsala wine then topped with Blistered Tomatoes. This dish is light, takes 30 minutes to make, is gluten free, under 350 calories, and is freakin tasty! | joyfulhealthyeats.com

Easy Chicken Marsala with Blistered Tomatoes

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Gluten Free, Poultry, Dairy Free, Easy Dinner Recipes

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Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup finely diced red onion
  • 20 oz. mixed mushrooms (cremini, shitake, baby bella), sliced
  • 1 1/2 tablespoons diced fresh thyme
  • 4 garlic cloves
  • 1 cup marsala wine
  • 2 tablespoons unsweetened cashew milk
  • 1/4 cup arrow root
  • 1 teaspoon dry parsley
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 lb boneless skinless chicken breast (pounded out to 1″ thick)
  • 1 cup cherry tomatoes
  • handful of fresh diced parsley
  • salt to taste

Instructions

  1. Heat a large skillet to medium high heat. Add in the butter and diced red onions. Saute for about 1-2 minutes. Add in the sliced mushrooms and saute until browned, about 8-10 minutes.
  2. Add in the thyme and garlic, stir and saute for 30 seconds to 1 minute.
  3. Next add in the marsala wine. Stir to mix everything together. Let the liquid reduce by half.
  4. In the meantime, pound out chicken breasts to be about 1″ thick (this will help cook the chicken evenly). I also cut my chicken into approximate 4 oz pieces so that they were smaller.
  5. Add the chicken to a large ziplock bag with the arrowroot, dry parsley, dry oregano, garlic powder, and 1/4 teaspoon sea salt. Close the ziplock bag and move the chicken around so that all pieces are completely coated.
  6. Heat a large skillet to medium high heat. Add in the olive oil and coated chicken breast. Brown the chicken breasts on each side, about 4-5 minutes per side until chicken is cooked through.
  7. To the mushroom mixture, add in the unsweetened cashew milk. Stir and cook for 1 minute.
  8. Pour mushroom mixture over the chicken breast pan. Add in cherry tomatoes and fresh parsley. Cover and cook for 2 minutes. Salt to taste.
  9. Serve.

Notes

Recipe inspired by Pinch of Yum


Nutrition

  • Serving Size: 4 oz chicken + sauce
  • Calories: 334
  • Sugar: 6 g
  • Sodium: 496 mg
  • Fat: 13 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 29 g
  • Cholesterol: 75 mg