Chicken Marsala

Marsala, Italy's most famous fortified wine, gives chicken an unforgettable flavor in this low-calorie recipe.

4 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Prep: 11 mins
  • Cook: 8 mins
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Chicken Marsala
small (12 ounces total) boneless, skinless chicken breast halves
Nonstick spray coating
1 1/2
cups sliced fresh mushrooms
tablespoons sliced green onion
tablespoons water
teaspoon salt
cup dry Marsala or dry sherry
  1. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
  2. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.
  3. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.
Nutrition Facts (Chicken Marsala)
    Per serving:
  • 161 kcal cal.,
  • 3 g fat
  • 72 mg chol.,
  • 191 mg sodium,
  • 2 g carb.,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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