Chicken Marsala

3.3 of 5 (38)
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Nutritional Info
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 5.6 g
  • Cholesterol: 82.5 mg
  • Sodium: 440.2 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 35.5 g

View full nutritional breakdown of Chicken Marsala calories by ingredient
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Tomato juice, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way. Tomato juice, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.


    • 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 tomato juice
    • 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


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 tomato juice and stir until 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

  • O.K.
    8 of 8 people found this review helpful
    Tomato juice? Why not use Marsala wine? That's what gives it the name AND the flavor.
    And when I make Chicken Marsala, I don't dredge the pieces in flour. It simply isn't necessary for the flavor and will save calories.
    You can thicken the sauce with cornstarch or Wondra at the end if needed.
    - 11/6/07

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  • Very Good
    3 of 3 people found this review helpful
    You can add 1/2 cup marsala instead of the chicken broth, if it is marsala you want. Just go to the recipe calculator for the diffence in calories when doing it this way. - 6/20/11

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  • 3 of 3 people found this review helpful
    I liked this recipe. I dont cook with I didnt miss it. I did substitute tomato juice with V8 because that is what I had on hand. I added a little garlic and oregano...just to my taste. It was a nice change from our usual chicken! - 7/20/09

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  • 3 of 3 people found this review helpful
    Why was this recipe chosen as featured editor's choice, when it really isn't chicken marsala? I was excited to see a "low salt low fat" recipe for this classic dish, and then very disappointed to see that it contained no marsala whatsoever! - 3/10/08

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  • Very Good
    2 of 2 people found this review helpful
    I made this tonight for dinner for my self. I' am a diet so this was great for me now I have left over to have for lunch etc. This is the first time I had Chicken Marsala and I thought it was great. I would diffenitaly make again - 10/5/10

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