Low Sodium Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

Thin chicken cutlets get pounded to an even quarter-inch, dredged in flour, and seared until deeply golden before landing in a rich mushroom Marsala sauce. Cremini mushrooms brown low and slow for maximum depth, and garlic, Marsala wine, chicken broth, and fresh thyme reduce together into a glossy, spoon-coating sauce finished with a swirl of butter. The result is restaurant-caliber comfort food: tender chicken, earthy mushrooms, and a sauce with real backbone, all ready in one skillet. A scatter of fresh parsley at the end keeps things bright against the deep, savory sauce. This one's a genuinely solid pick if you're watching sodium, since the flavor here comes from real browning, good wine, and slow reduction rather than a heavy hand with the shaker. Serve it over noodles, mashed potatoes, or just with crusty bread to soak up every bit of sauce.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup all-purpose flour
3 tbsp olive oil, divided
2 tbsp unsalted butter, divided
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
¾ cup dry marsala wine
¾ cup low-sodium chicken broth
1 tsp fresh thyme leaves

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season the cutlets on both sides with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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