Creamy Chicken Marsala

Portion Size:  4 oz. 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 ½ lbs. boneless skinless chicken breast or thighsCut into bite size pieces. 
2 tablespoons cooking oil
2 cups fresh mushroomsWashed, trimmed and diced.
1 cup all-purpose flourUse this to coat chicken 
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon salt 
1 teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
1 cup chopped onionsWashed, peeled and chopped
¼ cup Dijon mustard 
2 cups chicken broth
1 cup Marsala wine (optional) 
8 oz. light cream cheese or mascarpone cheese 
¼ cup chopped fresh parsley (optional garnish)Washed, trimmed and chopped
For gluten free (GF): Use GF flour and GF broth. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point / Quality Assurance
1In a small deep dish combine, flour, paprika, cayenne pepper, black pepper, salt, and garlic powder. Dredge chicken in flour mixture and shake off excess flour. Discard unused flour. 
2Spray a large skillet with nonstick spray.  Heat oil in skillet. Add chicken and cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm.Cook until internal temperature of chicken reaches 165 degrees F.
3In the large skillet add butter and ¼ cup flour.  Heat and stir continuously. Cook until lightly browned. Add broth and Marsala to deglaze pan.  Add mushrooms, onion, and mustard.  Cook over medium heat until mushrooms and onions  are tender and most of the liquid has evaporated. Stir in cream cheese and mix well.  
4Spoon sauce over chicken. Heat through. Garnish with parsley 

Jacqueline Larson M.S., R.D.N. and Associates