Chicken Marsala Recipe
Chicken Marsala Recipe photo by Taste of Home
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Chicken Marsala Recipe

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4.5 33 39
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Chicken marsala is usually high in fat and calories. 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. —Nancy Granaman, Burlington, Iowa
TOTAL TIME: Prep: 25 min. + marinating Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 247 calories, 9g fat (3g saturated fat), 68mg cholesterol, 348mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.


  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Marsala in Light & Tasty October 2005, p9

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Laylay0308 User ID: 8301362 250298
Reviewed Jul. 10, 2016

"I did not marinate my chicken which for me was the best way to go. I doubled the sauce and added Rosemary at the end then served over pasta."

Michalia38 User ID: 7914002 225430
Reviewed Apr. 26, 2015

"Very good...I made a little extra sauce."

homemadewithlove User ID: 4311884 222203
Reviewed Mar. 6, 2015

"Delicious! Used apple juice instead of wine. Wonderful dinner with hot rice."

badjrsgord User ID: 7743929 58102
Reviewed Nov. 9, 2014

"it was excellent. Very easy to make great flavor and the family loved it."

NanRey67 User ID: 2863716 125198
Reviewed Mar. 3, 2014

"Delicious and easy to make served it with a side of ginger sweet potatoes."

greatwithoutgluten User ID: 6330173 124591
Reviewed Oct. 31, 2013

"This recipe was very good.I made a few changes for our tastes and with the ingredients we had on hand. I did not put the chicken with the Italian dressing.I substituted gluten free flour for all-purpose flour.I also added onions. I will definitely be making this recipe again. It was very tasty!"

pr122158 User ID: 2202955 125193
Reviewed Feb. 22, 2013

"I have never cooked with Marsala wine before, could anyone tell me if it matters if it is a red or white wine? Please give me any advice that would be helpful. Thanks!"

cookie967 User ID: 5153356 125192
Reviewed Nov. 1, 2012

"The chicken was very good but the sauce was just a watery thin liquid. did every thing like recipe called for, nobody even took any of it."

dulce24 User ID: 6847127 146267
Reviewed Oct. 20, 2012

"This recipe is a keeper,it taste like something you would get at a fancy restaurant,I use apple juice instead of the marsala,and served it with pasta and a salad,very good."

navyaunt User ID: 6719591 124580
Reviewed Aug. 26, 2012

"This was excellent. Made the recipe just like it called for. Servered it with linguine. Delicious"

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