Low Sodium Mushroom Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

Tender chicken cutlets get pounded thin, dredged in a light coating, and seared until deeply golden before landing in a rich, glossy pan sauce built from oyster mushrooms, fresh thyme, and a generous pour of dry Marsala wine. The mushrooms caramelize at the edges before the wine deglazes the pan, picking up every browned bit for maximum flavor, and a swirl of butter at the end gives the sauce that classic silky finish. Fresh parsley scattered over the top adds a bright, herby lift to balance the deep, savory sauce. It's a restaurant-style dinner you can pull off easily on a weeknight, and it's a great option to keep in your added salt rotation. Serve it over rice, noodles, or mashed potatoes to soak up every last bit of that Marsala sauce.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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
See all
½ cup gluten free flour
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp olive oil

For the sauce

2 tbsp unsalted butter, divided
8 oz oyster mushrooms, torn into bite-sized pieces
2 tbsp garlic-infused oil
¾ cup dry marsala wine
¾ cup chicken broth
1 tbsp fresh thyme leaves

For serving

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

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Pat dry with paper towels.
2
Combine the gluten free flour, salt, and black pepper in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!