Marsala Chicken Stew

Marsala Chicken Stew

Makes: 4 servings, about 1 1/4 cups each
Active Time: 1 hour
Total Time: 1 hour

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.

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Ingredients

  • 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 garlic, finely chopped
  • 1/2 cup Marsala, (see Tip)
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 tablespoon balsamic vinegar

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 321
  • % Daily values *
  • 15% Total Fat 10g
    • 10% Saturated Fat 2g
    • Trans Fat 0g
    • Monounsaturated Fat 6g
  • 21% Cholesterol 63mg
  • 23% Potassium 807mg
  • 18% Sodium 420mg
  • 7% Total Carbohydrate 21g
    • 12% Dietary Fiber 3g
    • Sugars 12g
  • 58% Protein 29g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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