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Chicken Marsala

Chicken marsala is usually high in fat and calories. But in this version, the flavor really comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
  • Total Time
    Prep: 25 min. + marinating Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup fat-free Italian salad dressing
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
  • 1 pound sliced fresh mushrooms
  • 1/2 cup minced fresh parsley

Directions

  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts
1 each: 247 calories, 9g fat (3g saturated fat), 68mg cholesterol, 348mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
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Reviews

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Average Rating:
  • Laylay0308
    Jul 10, 2016

    I did not marinate my chicken which for me was the best way to go. I doubled the sauce and added Rosemary at the end then served over pasta.

  • Michalia38
    Apr 26, 2015

    Very good...I made a little extra sauce.

  • homemadewithlove
    Mar 6, 2015

    Delicious! Used apple juice instead of wine. Wonderful dinner with hot rice.

  • badjrsgord
    Nov 9, 2014

    it was excellent. Very easy to make great flavor and the family loved it.

  • NanRey67
    Mar 3, 2014

    Delicious and easy to make served it with a side of ginger sweet potatoes.

  • greatwithoutgluten
    Oct 31, 2013

    This recipe was very good.I made a few changes for our tastes and with the ingredients we had on hand. I did not put the chicken with the Italian dressing.I substituted gluten free flour for all-purpose flour.I also added onions. I will definitely be making this recipe again. It was very tasty!

  • pr122158
    Feb 22, 2013

    I have never cooked with Marsala wine before, could anyone tell me if it matters if it is a red or white wine? Please give me any advice that would be helpful. Thanks!

  • cookie967
    Nov 1, 2012

    The chicken was very good but the sauce was just a watery thin liquid. did every thing like recipe called for, nobody even took any of it.

  • sheppler
    Oct 25, 2012

    No comment left

  • dulce24
    Oct 20, 2012

    This recipe is a keeper,it taste like something you would get at a fancy restaurant,I use apple juice instead of the marsala,and served it with pasta and a salad,very good.