[X]

Home > Recipes > Chicken Marsala

Chicken Marsala Recipe

Chicken Marsala Recipe photo by Taste of Home

Read reviews (27)

Rate recipe

“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

Diabetic Friendly

[X]

Rate Chicken Marsala Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Marsala Recipe

Prep: 25 min. + marinating Bake: 25 min.

Yield: 6 Servings

25 25 50

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 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 lean meat, 1-1/2 fat, 1/2 starch.

Originally published as Chicken Marsala in Light & Tasty October 2005, p9

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Marsala

Chicken Marsala

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-20) of 27 reviews

Sort Reviews:

Reviewed on Oct. 17, 2010 by madraven4

This recipe is not only healthy but flavorful. I've made it many times and it's a perminant addition to my collection.

Reviewed on Mar. 28, 2010 by Ladylynn6

This has become a family favorite! Even my picky kids often ask for this recipe. The marsala sauce is wonderful on top of rice, too.

Reviewed on Mar. 11, 2010 by amiss84

just got done making this..was amazing!

Reviewed on Mar. 09, 2010 by Hawaiianmama

The Italian dressing really tenderized the chicken and made an excited new version of Marsala, great dinner!

Reviewed on Feb. 27, 2010 by wabbitworld

The cooked chicken was out of this world when I snuck a piece of it, but I wasn't too impressed by the the whole dish when it was put together with the sauce. Perhaps because I didn't have sun-dried tomatoes, but be forewarned if you are replacing with fresh/canned that the taste is sorely lacking. Still good, still would make it again, just not nearly as good as I thought it would be. I WILL be very inclined to simply cook the chicken the way the recipe suggests, that was REALLY good!

Reviewed on Dec. 29, 2009 by crystalj

I don't use Marsala wine just whatever we have on hand and it always turns out terrific. I'm guessing that it will be very different depending on the brand of dressing you use mine is wishbone Italian. even if it is not "authentic" I don't really care since everyone likes it so much.

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.