Normally chicken Marsala is dredged in flour, cooked in upwards of 1/4 – 1/2 cup of oil and butter and served over a bed of pasta. (Yummy!) But I was looking for a way to lighten it up a bit while still retaining it’s flavor.
Some of the juiciness comes from the chicken itself, and of course, the wine, but also from the mushrooms and summer squash. Which I’ve chosen to prepare like spaghetti noodles. That and the addition of new potatoes serves to replace the need for any other pasta (gluten free or otherwise).
- skinless chicken breasts - 1 lb.
- garlic - 2 Tablespoons
- onion - 1 medium (chopped)
- mushrooms - 16 oz.
- yellow summer squash - 4 - 5 (good sized)
- new baby potatoes (red) - 3/4 lbs. (quartered)
- marsala wine - 1 1/4 cups
- oregano - 1 teaspoon
- salt - 1 teaspoon
- pepper - 1/4 - 1/2 teaspoons
- parsley - 3 - 4 Tablespoons
- arrowroot, tapioca flour, or cornstarch - 1 Tablespoon (more if necessary)
Wash the summer squash. There's no need to peel it. Just cut the ends off before using your "noodle" making machine (or slice it, if you prefer). Don't worry if it looks like there's too many noodles. They will cook down.
Mince the garlic and chop the onion. Wash the remaining vegetables. Chop the parsley, slice the mushrooms, and quarter the potatoes. If they're on the larger size I like to cube them.
Trim and cut chicken breasts into bite-size pieces.
In a large skillet, saute the onion and garlic in 1 Tablespoon oil for a minute or two before adding the chicken. Cook until the chicken is no longer pink on the inside and has browned slightly on the outside. Remove the chicken from the skillet and set aside.
Now add the summer squash noodles, mushrooms, red potatoes, oregano and 3/4 cup Marsala wine to the skillet and turn the heat down a bit. It will become very juicy as the mushrooms and summer squash give off their liquid. Allow to simmer until the potatoes are tender and some of the liquid has cooked off.
Scoop some of the liquid into a cup or small bowl and add a Tablespoon of arrowroot, tapioca flour/starch or cornstarch into the liquid and stir until there are no lumps. Then add it back to the skillet and stir it through, allowing the sauce to thicken. Some summer squash may be more watery than others so, if for some reason it's not as thick as you'd like, repeat this step.
Add the final 1/2 cup Marsala wine, parsley, and salt & pepper. Return the chicken to the skillet. Stir through and simmer for a couple more minutes. Taste and adjust the seasonings.
Serve and enjoy! :)