Marsala Chicken Stew
This Marsala chicken stew recipe gets its richness from plenty of mushrooms and onions. Make it a meal: Soak up all the saucy goodness with whole-wheat egg noodles and serve with a green salad.
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided, plus more to taste
- 1 pound mushrooms, sliced
- 3 medium onions, chopped
- 3 tablespoons all-purpose flour
- 2 cloves cloves garlic, finely chopped
- 1/2 cup Marsala (see Tip)
- 1 1/2 cups reduced-sodium chicken broth
- 1 tablespoon balsamic vinegar
- Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Reduce heat to medium. Add half the chicken and season with 1/8 teaspoon each salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5 to 8 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil, the remaining chicken and 1/8 teaspoon each salt and pepper. Set aside.
- Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Add the remaining 1 1/2 teaspoons oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10 to 15 minutes.
- Add flour and garlic to the pot and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional pepper, if desired.
Tips & Notes
- Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
Per serving: 321 calories; 10 g fat (2 g sat, 6 g mono); 63 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 29 g protein; 3 g fiber; 420 mg sodium; 807 mg potassium.
Nutrition Bonus: Potassium (23% daily value), Vitamin C (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 starch, 2 vegetable, 4 lean meat
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient