Chicken Marsala

4.6 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 217.4
  • Total Fat: 2.1 g
  • Cholesterol: 82.2 mg
  • Sodium: 1,089.9 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 35.2 g

View full nutritional breakdown of Chicken Marsala calories by ingredient
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This tangy healthy version of a classic with virtually no fat and is very low carb. My picky husband actually likes it, so I think it's a winner! This tangy healthy version of a classic with virtually no fat and is very low carb. My picky husband actually likes it, so I think it's a winner!
Number of Servings: 2


    1/4 t black pepper
    3/4 t salt
    2 T whole wheat pastry flour
    1/2 c fat free chicken broth
    juice of 1/4 lemon wedge
    1 c fresh sliced mushrooms
    2 5 oz chicken breasts, boneless, skinless
    1/2 c marsala wine
    Non stick spray


Mix salt, pepper and flour together. Dredge chicken breasts in flour mixture.

Heat a heavy skillet over medium heat. Spray with non-stick spray and brown both sides of chicken. Remove browned chicken and reserve.

To skillet, add wine, lemon juice, broth and mushrooms. Stir to toss and heat through. Add browned chicken. Cover and simmer for 10-15 minutes until chicken is cooked through, turning occasionally. Uncover and simmer for 2-3 minutes more, or until sauce reduces and thickens.

Delicious served over noodles, rice or potatoes.

Number of Servings: 2

Recipe submitted by SparkPeople user JENTRAN9055.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    This was so very wonderful! I have recently learned that the way to keep dredged meat/poultry from sticking to the pan is to thoroughly (applying pressure) dry the chicken with paper towels. Oh my! It worked perfectly and the chicken browned so beautifully. The flavor balance was perfection. - 3/20/10

    Was this review helpful?   yes  No
  • I made this tonight with chicken thighs and it was marvelous. My husband even rated it as a five. I browned the mushrooms right after I took the chicken out, then added the wine, broth and lemon juice. I let it cook too long so the sauce was reduced a little too much. Still we enjoyed it a lot. - 9/25/13

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  • Loved this recipe but I doubled the wine and the broth and added some flour to make a thicker gravy. Served over Angel Hair Pasta. Delicious. - 5/7/13

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  • This was fantastic! Nice flavor! I doubled the recipe to serve my whole family and everybody like it! - 7/30/11

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  • very tasty - 6/21/11

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