Chicken Marsala Recipe
- 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
- 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.
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.
Reviews for Chicken Marsala
"Very good...I made a little extra sauce."
"Delicious! Used apple juice instead of wine. Wonderful dinner with hot rice."
"it was excellent. Very easy to make great flavor and the family loved it."
"Delicious and easy to make served it with a side of ginger sweet potatoes."
"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!"
"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!"
"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."
"This was excellent. Made the recipe just like it called for. Servered it with linguine. Delicious"
"Just made this it was fantastic!"
"It was quick, easy, and my boyfriend and his dad asked me to make it again, which I"m going to tomorrow night..followed the recipe exactly, it turned out great, if you're a gourmet cook maybe you won't like it but all of us loved it!"
"I discovered this recipe last summer and have made it many times since. It is easy and delicious. I have had many requests for the recipe as well. I usually make more of the sauce because we love it and I serve it over egg noodles and accompany it with roasted asparagus. Even my pickiest eater (my teenage son) loves it. The chicken is always very tender. I do marinate it overnight in the dressing. You can cut it with a fork! This recipe is a family favorite."
"Very good! This was a big hit with my husband and the kids."
"This dish was absolutely delicious (as good as Olive Garden's) and surprisingly easy! I did modify the recipe slightly. Here are my cooking notes:- Because I threw this together at the last minute, I did not have time to marinate the chicken at all. I just pounded it thin, breaded it, and fried it in the skillet. Easy-peasy-lemon-squeezy. And I'm a last-minute, easy-cooking kind of person, so this will most likely be the way I always prepare this dish.- I added about 1 T. Mrs. Dash garlic & herb seasoning to the flour mixture to compensate for not marinating in the Italian dressing.- The first time I made this, I doubled all of the sauce ingredients so we would have extra sauce for our mashed potatoes, but we still did not have enough. In the future, I will triple the sauce because it's just that delicious! I would happily drink it out of a glass. :)- I used a slightly more expensive bottle of marsala (about $8 for Florio 375ml) because I wanted to start with the good stuff. My hubby, a wine drinker, thinks the cheap stuff may be just as good for this purpose. I'm skeptical, but we'll try it next time.- After adding the marsala wine, I allowed the sauce to simmer for 2 minutes as the recipe instructs. Upon tasting it, however, the alcohol on the finish was still quite strong, so I increased the simmer time to 5 minutes before pouring the sauce over the chicken in the casserole dish. There was still an aftertaste of alcohol (I'm very sensitive to that), but I just crossed my fingers and prayed it would cook out in the oven. And it did! Our final product was a gorgeous sauce with just the wonderful, rich flavor of the marsala and not a hint of alcohol to mar its perfection.Overall, this recipe is a winner. The whole family loves it, and it's relatively easy to prepare. Now, if I could just figure out how to stuff the chicken with cheese like they do at Olive Garden, I'd be in heaven. :)"
"Just made this recipe due to watching weight and my family could absolutely not believe it was only 247 calories! They simply loved it. Next time they asked me to double the mushrooms and I also did not strain and discard the "bits." I thought the Marsala wine gave it a flavor very much like what I would expect in a decent Italian restaurant. My family has already asked when we can have it again! Easy, healthy, superb!"
"This recipe is not only healthy but flavorful. I've made it many times and it's a perminant addition to my collection."
"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."
"just got done making this..was amazing!"
"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!"
"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."
"I thought that this was fabulous and have made it several times. It is always a hit with my family!"
"Great! I didn't strain bits, they add flavor. Next time I will double the wine/broth mixture, we ate over fettucini."
"Dissappointing- nothing special, not much flavor- I won't be making it again."
"I tried this recipe right away when I saw it. It was delicious. I have passed it on to several of my friends already."
"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!!!"
"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!!!!!"
"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."
"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!"
"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."
"This recipe is great! I thickened the sauce with a little cornstarch and that really brought out the flavor."