Tag Archives: Mushroom and Chicken Marsala

Mushroom and Chicken Marsala Bowls

Tyler and I are huge fans of Italian food, so I was pumped when I came across this lightened version of Chicken Marsala in my Cooking Light magazine. I am a big fan of full-flavored yet calorie conscious recipes and this one delivered. There are only 432 calories per serving including the quinoa which is a nice rounded out meal.

This is also the first I’ve ever liked quinoa, and it’s a really simple way to make it so I’ll be using this quinoa recipe quite a bit in the future!

The only downside to this recipe, which really won’t be a downside to a lot of you out there, is the mushrooms. I am a big texture person when I am eating and the texture of mushrooms repulses me. I don’t know why. I really wish I knew, but it’s always been that way. I thought I’d give them another try in this recipe but I quickly regretted it. I’m so weird. So, if you’re not a huge fan of mushrooms but your spouse is, I would suggest just halving the mushrooms and maybe upping the chicken a bit to add to the meatiness of the dish.

Mushroom and Chicken Marsala Bowls

  • 2 1/2 tbsp butter, divided
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups chicken broth, divided
  • 3/4 tsp salt, divided
  • 1 1/2 tbsp canola oil, divided
  • 6 oz fresh baby spinach
  • 1 lb mushrooms, quartered
  • 8 oz boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 1/2 tsp dried thyme
  • 4 garlic cloves, diced
  • 1/2 cup dry Marsala wine
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper

Melt 1 1/2 tsp butter in a small sauce pan over medium-high heat. Add quinoa to pan; saute 3 minutes or until toasted and fragrant. Add 1 1/4 cups chicken broth; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 tsp salt.

Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan; swirl to coat. Add spinach and cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

Melt 1 1/2 tsp butter in pan. Add 1 1/2 tsp oil. Add mushrooms and cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.

Add remaining 1 1/2 tsp oil pan. Add chicken to pan and saute 4 minutes, browning on all sides. Add thyme and garlic; saute 1 1/2 minutes. Add wine and remaining broth, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and is slightly syrupy. Remove from heat. Add remaining 1 1/2 tbsp butter, mustard, pepper, and remaining 1/2 tsp salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.