Chicken Marsala

4.5 of 5 (33)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 350.4
  • Total Fat: 13.9 g
  • Cholesterol: 93.7 mg
  • Sodium: 275.7 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 34.1 g

View full nutritional breakdown of Chicken Marsala calories by ingredient


Rich and creamy, but easy on the calories Rich and creamy, but easy on the calories
Number of Servings: 6


    1/2 cup whole wheat flour
    1 tablespoon Essence of Emeril seasoning
    4 small boneless skinless chicken breast halves
    1 tablespoon olive oil
    4 tablespoons butter
    3 cups sliced mushrooms (assorted: cremini, oyster, shiitake, etc)
    1 cup Marsala wine
    1 cup low-sodium chicken broth
    salt and pepper to taste


In a shallow bowl or plate, combine flour and seasoning. Dredge the chicken in the seasoned flour mixture, shake to remove any excess flour, and place on a rack to dry.

Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add 1 tablespoon of the buter and cook the chicken breasts just until browned (about 3 minutes each side). Transfer to a plate and set aside.

Add 1 tablespoon of the butter and the mushrooms to the pan. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping the pan to loosen the browned bits.

When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan. Continue to cook until the chicken is cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter. Add salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user SPIKESCOPILOT.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    WOW! I was scared to make this b/c I had to make the sauce (I'm not the best cook!). But, I had no problems at all. With the first bite I was overwhelmed by how amazingly good it was. My finicky husband even loved it (sans mushrooms). This is going into my regular rotation :) - 1/22/09

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    Very Good
    2 of 2 people found this review helpful
    Very easy to make. Family thought it was very good. I had to add some corn starch to get the sauce to thicken enough. We will definitely make this again. - 8/16/08

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    2 of 2 people found this review helpful
    I love this dish. It was easy and delicious. I double the recipe and freeze one so I will have it handy when I want it. - 4/23/08

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    1 of 1 people found this review helpful
    I thought this was fabulous! I had to add a little thickener though and only used about 1/2 the butter called for. It is one of my favs now! - 5/6/09

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    1 of 1 people found this review helpful
    I love Marsala Chix. I cook the chix and mushrooms with lo-fat chix broth and marsala wine. Believe it or is delicious without the flour and butter. - 4/30/09