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,” 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."
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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