Chicken Marsala Recipe

Chicken Marsala Recipe
Photo by: Taste of Home
Rating

78% would make again

Read reviews (11)

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“Chicken marsala is usually high in fat and calories,” Nancy Granaman confirms from Burlington, Iowa. “But in this version, the flavor really comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost."

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 25 min. + marinating Bake: 25 min.

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup fat-free Italian salad dressing
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 tablespoons Crisco® Pure Olive Oil, divided
  • 1 tablespoon butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
  • 1 pound sliced fresh mushrooms
  • 1/2 cup minced fresh parsley

Directions

  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.

Chicken Marsala published in Light & Tasty October 2005, p9

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Reviews for Chicken Marsala (11)

Chicken Marsala Recipe

Chicken Marsala

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Reviewed on Jun. 23, 2009 by mlblomme

I thought that this was fabulous and have made it several times. It is always a hit with my family!

Reviewed on Feb. 09, 2009 by Chris Recipes

Great! I didn't strain bits, they add flavor. Next time I will double the wine/broth mixture, we ate over fettucini.

Reviewed on Dec. 12, 2008 by scrambledwithcheese

Dissappointing- nothing special, not much flavor- I won't be making it again.

Reviewed on Nov. 03, 2008 by ROCKYTOP08

I tried this recipe right away when I saw it. It was delicious. I have passed it on to several of my friends already.

Reviewed on Oct. 25, 2008 by mjjones1223

Thank you so much for giving an alternative to wine! So many recipes sound wonderful but never give an alternative to the alcohol and unfortunately we are unable to use alcohols in our meals due to health reasons. It was very thoughtful to include an alternative.

Thanks!!!

Reviewed on Oct. 24, 2008 by Nuhkana

This recipe sounds like heaven to me. I had this recipe, or at the very least something like it at Olive Garden and loved it, so I am very happy to find this on your site. Now I know this will be great. Thanks!!!!!

Reviewed on Oct. 24, 2008 by cactuslady

This is one of our favorite chicken meals. It's healthy, but yummy--our kind of meal. Served with salad and green beans, we have a very healthy meal.

Reviewed on Oct. 24, 2008 by bryancar@greenhills.net

Salad dressing? No basil? Paprika? In all fairness to my family, I couldn't make this recipe; they would stop me from cooking for them.

Reviewed on Oct. 21, 2008 by RD2Cook

This is one recipe I've made again and again. It's simple to make yet so good, it makes a great meal to serve guests. Plus, it's not all that bad for you, so there's no guilt!

Reviewed on May. 06, 2008 by joemdavis55

The Italian dressing and seasonings on the chicken (especially the Italian seasoning) overpowered the Marsala wine sauce. If I made it again, I'd cut back or cut out those items.

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