Chicken Marsala

Chicken Marsala RECIPE

4.3 of 5 (309)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 265.6
  • Total Fat: 4.8 g
  • Cholesterol: 105.4 mg
  • Sodium: 185.6 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 40.5 g

View full nutritional breakdown of Chicken Marsala calories by ingredient


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.
Number of Servings: 1


    1 Tbsp Olive Oil
    4 Chicken Breasts
    2 fl oz Lemon Juice
    1 cup, pieces or slices Mushrooms, fresh
    2 fl oz Red Wine
    1/3 cup Wheat flour, white, bread, enriched
    Salt and pepper to taste


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 |

Member Ratings For This Recipe

  • no profile photo

    69 of 71 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

  • no profile photo

    Very Good
    34 of 35 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

  • no profile photo

    27 of 30 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

  • no profile photo

    Very Good
    16 of 16 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

  • no profile photo

    13 of 13 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