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Marsala Chicken Stew

WebMD Recipe from EatingWell.com

Marsala Chicken Stew

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.

This Recipe Is:
Ingredients
Prep: 1 hour | Total Time: 1 hour
  • 2   tablespoons
    extra-virgin olive oil, divided
  • 1   pound
    boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 1/4   teaspoon
    salt, divided
  • 1/4   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
  • 1/2   cup
    Marsala, (see Tip)
  • 1 1/2   cups
    reduced-sodium chicken broth
  • 1   tablespoon
    balsamic vinegar
Instructions
  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.

 

Tip
Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
Nutritional Information

Makes: 4 servings, about 1 1/4 cups each
  • Calories321
  • Fat10 g
    • Saturated fat2 g
  • Cholesterol63 mg
  • Carbohydrates21 g
    • Dietary fiber3 g
  • Protein29 g
  • Sodium420 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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