Chicken Marsala, the Low-Fat Healthy version :)

I've finally motivated myself to get in shape and eat healthier. I'm not going to let myself quit! I just finished my first week of daily workouts, and I'm finally starting to feel the effects of more energy. Being a mom wears you out so even if I don't lose some weight, the extra energy will be worth my effort. Working out alone will not help me get back to pre-baby weight that I desire(go ahead and point it out, that was over four years ago E), so it's time to start making healthier meals too. Not that I don't LOVE the French cuisine that Julia Child has been teaching me, but all the butter and oil doesn't help my situation. So onto the health websites to search for some yummy sounding meals. This one I found from womenshealthmag.com, a low-fat Chicken Marsala, oh yea! Lets see if it lives up to the taste of the full fat version. :D

Recipe continued after the jump...

The recipe I found had suggestions of potato salad and honey glazed carrots as side dishes. But I thought it would be good over spaghetti squash to replace the pasta that Marsala is typically served over...

1 Spaghetti squash

1 cup water

3 Tbsp whole-wheat flour

3 Tbsp white flour

¼ tsp pepper

1 - 1 ½ lb thinly sliced chicken breasts

3 cup sliced baby portabella mushrooms

2 Tbsp thinly sliced shallots

½ cup Marsala wine

½ cup low-sodium chicken broth

1 Tbsp dried parsley flakes

½ tsp ground thyme

Prepping the Spaghetti Squash

Step 1. Preheat the oven to 375°.

Step 2. Cut squash in half, lengthwise. (Tip: solicit your boyfriend/husband to do this. It's tough, we broke a knife in the process. HA!)

Step 3. Scrape out the seeds and pulp, like you would do to a pumpkin.

Step 4. Place squash face down/rind side up in a baking dish with about a 1 cup of water to keep it from drying out. Bake for about 30 to 40 minutes. (When finished baking, make the spaghetti strands by running a fork inside in a stem to base direction.)

Making the Chicken Marsala

Step 5. In a bowl, combine flours and pepper. Dredge chicken in mixture and set aside.

Step 6. Heat a lightly oiled non-stick skillet on medium-high. Add chicken and sauté until lightly browned about 4 minutes per side. Remove chicken to a plate and keep warm.

Step 7. Add mushrooms and shallots to the pan with a small drizzle of olive oil and stir for about 3 minutes until lightly golden.

Step 8. Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan about 2 minutes.

Step 9. Reduce heat to medium and add chicken broth, parsley, and thyme. Stir; cook until broth reduces by half about 3 to 4 minutes.

Step 10. Return chicken to pan and simmer for an additional 5 minutes. Turn your chicken half way through to coat both sides with sauce.

Serve hot over spaghetti squash.

This turned out to be very good dish! I was half expecting it to be bland without the extra salt and butter, but it was certainly tasty. David even went back for seconds, that's always how I know that I've made a successful dish. You will definitely like this healthier version of Chicken Marsala too!

ENJOY!

(Low-Fat Healthy Chicken Marsala recipe courtesy of womenshealthmag.com)