Chicken Scalloppine with Marsala Cream Sauce
(3 reviews)
Prep time:
10 min
Cook time:
20 min

A healthy dish with a sophisticated cream sauce that is quick and easy that tastes much more complicated.  It will certainly please everyone.

G. Helyar
2 chicken breasts, boneless/skinless
3 tbsp flour
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
1 tbsp low-fat butter spread (or canola oil)
1/3+ cup marsala wine (can substitute with port or sherry)
1/3 cup chicken broth, low-sodium
1/2 tsp cornstarch
1/4 cup yogurt, plain, low-fat
1/4 cup sour cream, low-fat
1 tsp Dijon mustard
  1. Slice the chicken breasts in half flat side down and lengthwise to create thin cutlets.
  2. Combine flour, thyme, rosemary and pepper and place on a plate
  3. Press chicken cutlets into flour until well coated
  4. Using a large skillet heat butter spread (or oil) on medium heat
  5. Add chicken cutlets and gently cook both sides until cooked through
  6. Remove from pan and place on a oven proof dish in a warm oven, gently covered with foil
  7. Pour off any excess oil from the skillet
  8. Heat skillet on medium high and add Marsala wine and gently boil for 30 seconds
  9. In a small bowl cornstarch, sour cream, yogurt and mustard.
  10. Add to chicken stock and cornstarch mixture to Marsala wine stirring for a few minutes until sauce has thickened
  11. Remove chicken from oven and plate with your favourite vegetables
  12. Spoon sauce over chicken
  13. Serve and enjoy!
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