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    Marsala Chicken Stew

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeItalianMediterraneanChickenDinnerSoup
    Marsala Chicken Stew
    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeItalianMediterraneanChickenDinnerSoup
    about 5 cups
    Active time: 1 hour
    Total time: 1 hour

    Description

    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.

    Directions

    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

    • Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. For this recipe, don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. An opened bottle can be stored in a cool, dry place for months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories321 cal
    • Total Fat10.2 g
    • Saturated Fat1.8 g
    • Cholesterol63 mg
    • Sodium420 mg
    • Carbohydrate Total21.5 g
    • Protein29.2 g
    • Phosphorus317 mg
    • Potassium807 mg
    • Fiber2.8 g
    • Calcium40 mg

    Ingredients

    • 2 tablespoons extra-virgin olive oil, divided
    • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
    • ¼ teaspoon salt, divided
    • ¼ 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
    • ½ cup Marsala
    • 1½ cups reduced-sodium chicken broth
    • 1 tablespoon balsamic vinegar

    Ingredients

    • 2 tablespoons extra-virgin olive oil, divided
    • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
    • ¼ teaspoon salt, divided
    • ¼ 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
    • ½ cup Marsala
    • 1½ cups reduced-sodium chicken broth
    • 1 tablespoon balsamic vinegar

    Description

    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.

    Directions

    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

    • Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. For this recipe, don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. An opened bottle can be stored in a cool, dry place for months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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