Chicken Marsala
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  • 4 boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Nonstick cooking spray (vegetable)
  • 8 oz. sliced shiitake mushrooms
  • 3 scallions, sliced
  • 1/2 cup dry Marsala
  • 1/3 cup de-fatted chicken broth


  1. Place each chicken breast between two pieces of plastic wrap.
  2. Working from the center to the edges of each piece, lightly pound it with the flat side of a meat mallet to a 1/8-inch thickness.
  3. Remove plastic wrap. Combine flour, salt and pepper in a flat dish. Then lightly press chicken into this mixture to coat both sides.
  4. Sauté mushrooms and scallions until tender in a skillet treated with nonstick cooking spray.
  5. Transfer mushroom and scallions to a bowl, then brown the chicken in skillet over medium-high heat.
  6. Return the mushroom mixture to pan and carefully add wine then the broth.
  7. Cook uncovered for 2-3 minutes or until sauce thickens slightly, then reduce heat and simmer to desired consistency.
  8. Serve chicken topped with mushrooms and sauce.



1537 cal


15 g


211 g


132 g
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