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Nov 01
15

Chicken Marsala

I love chicken and mushrooms, so Chicken Marsala has long been a dish I’ve ordered at Italian restaurants and always enjoyed. I’d never tried making it at home, so when I came across this recipe I was excited to see it looked quick to make and easy to lighten up. This is a great weeknight meal because it takes around 30 minutes to make from start to finish and it’s really tasty. I didn’t put a lot of sauce on the plate in my photo because I didn’t want it to be hard to see the chicken in the picture, but in reality there is plenty of sauce to accompany the chicken and mushrooms. The chicken cooks perfectly lightly coated in flour with just enough oil to cook it to golden brown without it tasting greasy. I served this with wild rice and green beans, but mashed potatoes, pasta, and asparagus are also wonderful complements to the Marsala wine sauce. I’m a sucker for meals that look like they took a lot of effort but were quick and easy, and this is one of those meals!


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Chicken Marsala

Yield: 4 servings

Ingredients:

  • 4 (4 oz each) thin boneless skinless chicken breast cutlets (1 lb total)
  • Salt & pepper, to taste
  • ¼ cup all purpose flour
  • 2 T olive oil
  • 1 T light butter
  • 8 oz sliced mushrooms
  • ½ cup Marsala wine
  • ¼ cup fat free, reduced sodium chicken broth
  • 2 T fat free half and half

Directions:

  1. Lightly sprinkle salt and pepper over both sides of the chicken breasts. Drop the breasts into a large Ziploc bag and add the flour. Seal the bag and shake until the breasts are thoroughly coated.
  2. Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3-4 minutes until the bottoms are golden. Pour the other tablespoon of oil into the pan and flip the chicken breasts over. Cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through. Remove chicken to a separate plate and cover in foil to keep warm.
  3. Turn the heat down to medium and add the butter to the pan. Melt the butter and add the mushrooms. Sprinkle with salt and stir to coat. Cook for 5 minutes or until mushrooms are cooked through. Add wine, broth and half and half and cook for 5 more minutes to let the sauce reduce some. Pour sauce and mushrooms over chicken and serve.

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
285 calories, 12 g carbs, 10 g fat, 29 g protein, 1 g fiber (from myfitnesspal.com)

adapted from Savory Sweet Life

 

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15 Responses to “Chicken Marsala”

  1. #
    1
    Michael Z — November 4, 2012 @ 2:44 pm

    This looks DELISH! I love mushrooms. I’ll be trying this soon.

  2. #
    2
    Tami@NutmegNotebook — November 5, 2012 @ 9:36 pm

    This is a dish I have never made but I do love mushrooms so I think I would like it.

  3. #
    3
    Kelly — November 6, 2012 @ 5:08 am

    I have a really silly question:

    When you get marsala wine and open it for recipes like this, how long does the wine stay fresh and flavorful (and really, how do you store it? In the fridge, pantry?)? I’d had to buy the wine and only make it once, and come back a month later, just to see the wine has turned bad.

    Thanks for answering! :)

    • emilybites replied: — November 6th, 2012 @ 5:20 am

      Hi Kelly! From what I understand since marsala is a fortified wine like sherry as long as you are planning to use the wine for cooking rather than drinking it it stays fine in your fridge or pantry for a long time. I keep mind in a cupboard. Hope that helps!

    • Kelly replied: — November 6th, 2012 @ 5:21 am

      It sure does! Thanks again!!! :) I’m making this recipe this coming weekend!

  4. #
    4
    Anonymous — November 6, 2012 @ 6:20 am

    Made this tonight and it was so good. We had never had a Marsala dish of any sorts but we are glad we decided to try this. Thanks Emily for making it easy to stay on plan.

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    5
    joes girl tracy — November 7, 2012 @ 2:59 am

    I forgot the marsala wine so I used a chardonney. I added alot more mushrooms a little more broth and increased the half and half to 1/4 cup. Yummo! Next time I am at the store will pick up the marsala. The points stayed the same.
    I am also thinking a lemon caper white wine sauce on the chicken would be good too. I love your site.

  6. #
    6
    reena — November 7, 2012 @ 7:23 pm

    making this tonight ;) that wild rice looks so good too…. mmm rice

  7. #
    7
    Stefani — November 10, 2012 @ 4:32 pm

    This looks amazing! Thanks so much for sharing! :)

  8. #
    8
    Anonymous — November 27, 2012 @ 2:48 pm

    I use mashed avocado instead of mayo in my tuna salad might which not be significantly lower in cals but healthier for sure:)kahlia_besse@yahoo.com

  9. #
    9
    Caitlyn Howe — December 27, 2012 @ 10:01 pm

    Made this recipe for the boyfriend and his family- RAVE REVIEWS! The boyfriend says this must be a new staple in our house. A big THANK YOU for all of your hard work, you are making my weight loss goals seem more and more delicious!

  10. #
    10
    Julie — January 18, 2013 @ 1:04 am

    Loved this!! Would have doubled the mushrooms because they were so yummy. Served with roasted broccoli.

  11. #
    11
    megandrewsmom — January 24, 2013 @ 2:32 am

    This is fabulous! We all loved it and my husband said it was decadent. I doubled the sauce so we could put it on the rice. I will definitely put this in the rotation!

  12. #
    12
    AnthonyySilvio — February 28, 2014 @ 9:19 am

    Hey, Emily, what kind of rice was that?? I know it’s an old post now but it looks delicious!

  13. #
    13
    Diane — April 5, 2014 @ 11:20 am

    I made this and it is absolutely delicious !! I love your website also, keep up the great work !!!!

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