Chicken Marsala with Zucchini Noodles





  • 4 tsp olive oil
  • 1 pound fresh mushrooms, sliced (I used a blend of Crimini and Portabella)
  • 2 lb boneless skinless boneless, skinless chicken breast, (four 4 oz pieces)
  • 2 tsp dried thyme
  • 1 tsp table salt, (more or less to taste)
  • 1⁄2 tsp black pepper
  • 1 cup Marsala wine
  • 2.5 cup reduced-sodium beef broth, divided
  • 3 tbsp corn starch
  • 4 zucchini squash
  • 1 yellow squash (that is all I had)


  1. Spiralize the squash and place in a bowl with paper towels. It is important to do this in the very beginning because the squash contains a lot of water and it needs time to dry otherwise your sauce will be very watery.
  2. While the squash is drying, heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
  3. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
  4. Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
  5. Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.
  6. Remove chicken from pot and top with half mushrooms. Throw the zucchini noodles in the pot with remaining mushrooms and let cook for 2 minutes. Serve chicken with mushroom sauce spooned over top and zucchini noodles in a separate bowl!

Thanks to for the inspiration


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