Who loves Chicken Marsala?!?!?! ME ME ME!! I just recently tweaked my original (more traditional) version into a grilled version . . .and I am enamored. It's a few less calories because you omit the flour. In fact, I might even like this version better . . .the sweet Marsala sauce, juicy and tender chicken breasts along with the meatiness of mushrooms. Oh my, I'm swooning just thinking about it!
Grilled Chicken Marsala
1 Pound Chicken Breasts, Boneless and Skinless
1 Envelope (about 1 oz) Brown Gravy Mix
3/4 Teaspoon Morton's Nature's Seasoning (OR 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper)
1 Tablespoon Olive Oil
1 Medium Onion, Chopped
2 Cups Fresh Mushrooms, Sliced
2/3 Cup Marsala Wine
1 Pound Pasta, Cooked and Drained
Step 1: Preheat your grill to medium-high heat. Sprinkle the chicken with the Nature's Seasoning (or salt and pepper). Cook on the grill until cooked through and juices run clear when cut into.
While the chicken is cooking . . .
Step 2: Prepare the gravy mix as directed on the packaging. Set aside for later use.
Step 3: In a large fry pan over medium heat, heat the olive oil and add the chopped onion and mushrooms to the pan. Cook until the onions and mushrooms are soft. Stir in the Marsala wine. Then, add in the prepared gravy. Stir to combine. If it seems a little thick, add a bit of water to thin it. Remove from heat.
Step 4: To serve, place the grilled chicken on top of the bed of pasta. Pour the sauce over the chicken and pasta. Ta-Da! Dinner is served.