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Nutritional Info
  • Amount Per Serving
  • Calories: 282.9
  • Total Fat: 5.8 g
  • Cholesterol: 102.7 mg
  • Sodium: 209.9 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 42.8 g

View full nutritional breakdown of Chicken Marsala calories by ingredient
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Chicken Marsala


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Chicken Marsala RECIPE

Introduction

Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way. Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.

Ingredients

    • 1/8 teaspoon black pepper
    • 1/4 teaspoon salt
    • 1/4 cup flour
    • 4 chicken breasts, boned, skinless (5 oz.)
    • 1 tablespoon olive oil
    • 1/2 cup Marsala wine
    • 1/2 cup chicken stock, skim fat from top
    • 1/2 lemon fresh lemon juice
    • 1/2 cup sliced mushrooms
    • 1 tablespoon fresh parsley, chopped

Directions

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.



2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.



3. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.



4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.



5. Cover and cook for about 5-10 minutes or until chicken is done.



6. Serve sauce over chicken. Garnish with chopped parsley.



Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce





TAGS:  Poultry |

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Member Ratings For This Recipe



  • 61 of 63 people found this review helpful
    If you pat the chicken dry and dust it with the flour and let it sit for a bit of do the flour in the am and leave in
    fridge until ready to sautee it will stick to the chicken better and not fall off. This is a method used in commercial kitchens. but not overloading the flour is the key. - 1/25/09

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  • Very Good
    32 of 33 people found this review helpful
    Tried it tonight. After reading the reviews, I also added minced fresh garlic, and some minced onions. I also coated the chicken with Potato Flour instead of white flour(less carbs) . I will defintely make it again. Thanks. - 3/2/09

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  • 25 of 27 people found this review helpful
    I use a similar recipe, though no flour, brown the chicken on one side then flip and add just the wine (no stock). I also cover so it heats through and the chicken absorbs the wine flavor. On simmering heat I cook for 10 mins then add mushrooms till soft. Delicious! - 3/2/09

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  • Very Good
    15 of 15 people found this review helpful
    I've made this twice now, and it really is delicious! I've got to agree with Twinsanity - the mushrooms are the best part! I use portabella. - 4/26/09

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  • Incredible!
    12 of 12 people found this review helpful
    I made this last night and it was fantastic. I usually veer from recipes...but I didn't see a need to on this one. The sauce was light but packed with flavor. My whole family loved it! - 2/12/09

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  • Incredible!
    12 of 13 people found this review helpful
    I skip the flour step because it just peels off (add a bit mixed with water at the end to thicken if needed) and just brown the breasts nekkid. I also add way more FRESH mushrooms--like little sponges that absorb all the savory flavors, they are THE BEST part! - 3/14/07

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  • Very Good
    11 of 18 people found this review helpful
    Yummy! I used chkn tenders I didnt have marsala wine, so i used white wine, i didnt have chkn stock so i used vegetable broth. i added a lot of more mshrms and i added grlic pwder and onion pwder, didnt coat the chkn w/ flour, added crnstrch in sauce,didnt have lemon so i used lime. will make again - 8/24/08

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  • Incredible!
    11 of 11 people found this review helpful
    This was so tasty! I served it with whole wheat pasta and steamed asparagus. Very satisfying! - 6/29/08

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  • Incredible!
    11 of 11 people found this review helpful
    Very good, chicken marsala is one of my favorites. This recipe packs a lot of flavor without gaining too many calories. In addition to the recipe, I put in fresh spinach and garlic. - 11/15/07

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  • 9 of 9 people found this review helpful
    freezes well - 7/27/08

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  • Incredible!
    7 of 7 people found this review helpful
    This recipe is wonderful! My fiancee says it tastes like fine dining quality and will be made many times over. The only suggestion to be made is to add a tad more sauce and more mushrooms. Very delicious! - 6/29/09

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  • Incredible!
    7 of 7 people found this review helpful
    Great recipe for one of my favorite dishes. I served it with Barila whole grain pasta, and steamed spinach on the side. It was wonderful! - 6/20/09

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  • Incredible!
    7 of 9 people found this review helpful
    Used ground-up 'grape nuts' (cereal) for the coating and added spices - garlic powder, parsley, spicy pepper etc. (what ever you like to your taste). Did add 1 egg to dip chicken in and then the coating - but this covered about 12-14 chicken tenderloins (prefrozen). Added crunch -stayed on also.GOOD - 1/27/09

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  • Very Good
    7 of 9 people found this review helpful
    This was delicious. I used white wine this time and it was very good. Next time I will try it with marsala wine and I will add more mushrooms. My husband loved it! - 6/27/08

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  • Very Good
    7 of 8 people found this review helpful
    This was great. I had my nephew make it. Very simple. I added a litte onion and garlic powder for flavor. I usd the flour in the sauce to thicken for a gravy instead of breading. The whole family loved it. It will be made again in my house. - 6/26/08

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  • Very Good
    7 of 8 people found this review helpful
    We loved this. I served it with whole wheat pasta tossed with olive oil, parmesan cheese and parsley. I will make this again but next time I won't coat chicken in flour before browning. Next time I will add the flour to the sauce to thicken before adding the chicken back in.Thanks for sharing! - 6/23/08

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  • Incredible!
    7 of 7 people found this review helpful
    Marsala was excellent. I added a little water to mix after adding chicken - but my family loved it. Don't remember cleaner plates at the end of dinner. Healthy and satisfying. Thanks! - 4/16/07

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  • Incredible!
    5 of 5 people found this review helpful
    I didn't even use a measuring cup for the sauce, and it turned out deeeelicious! The chicken was so juicy and yummy, I did add a little garlic and will definitely make this again! - 6/23/09

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  • 5 of 6 people found this review helpful
    I see a lot of comments that the chicken coated in flour got soggy... why not try Panko bread crumbs? the give an excellent crunch and don't usually get soggy. You can find them with the oriental foods in your local grocery store or you can go to an oriental market to get them.
    - 6/21/09

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  • Very Good
    5 of 6 people found this review helpful
    I used diluted beef consomme instead of chicken broth. It was great. We liked it a lot! - 8/12/08

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  • Incredible!
    5 of 6 people found this review helpful
    My husband and I both loved this recipe! I added garlic powder and onion powder, just because we need some form of garlic in our food. :-) - 4/9/08

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  • Very Good
    5 of 6 people found this review helpful
    Very good! However, I found it to be a little too lemony for our tastes so next time I would cut back a little on the juice. I also added the whole can of broth and a little extra wine. Yummy. - 2/26/08

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  • Incredible!
    5 of 6 people found this review helpful
    This chicken was great! I cooked the chicken breast in Pam instead of oil to save a few calories. Also, I used sodium free, fat free chicken broth. My family loved it!
    Thank you. P.S. Add extra mushrooms. I used portabellos. - 7/11/07

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  • Incredible!
    4 of 5 people found this review helpful
    As good as a restaurant. Can also be made with very thin turkey breast (scallopine). I usually double the ingredients for the sauce; we like lots of sauce. - 9/27/09

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  • Very Good
    4 of 5 people found this review helpful
    I didn't use flour and used white wine. Also added a couple of garlic cloves. Used a tbsp of corn starch to thicken. It was great! - 6/21/09

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