Chicken Marsala

Eliana Borja


Chicken Marsala is usually high in fat and calories, but in this version the flavor comes through in the de-glazing.

★★★★★ 1 vote
35 Min
30 Min


chicken breasts, boneless and skinless
1 c
fat free italian dressing
1 Tbsp
all purpose flour
1 tsp
italian seasoning
2 tsp
garlic powder with parsley
1/2 tsp
1/2 pinch
3 Tbsp
olive oil, extra virgin
1/2 c
chicken broth
1/2 c
marsala wine or 3 tablespoons apple juice & chicken broth
1 lb
fresh mushrooms
1/3 sprig(s)
parsley fresh


1Flatten Chicken breast to 1/2 thickness or so. Place in large resealable bag to coat. refrigerate for 8 hours or overnight.
2Drain Discard the marinade. Combine flour, italian seasonings, garlic powder, paprika and pepper. In a large nonstick skillet coated with cooking spray or evoo, cook chicken 3 minutes on both sides or till browned. Transfer into 13 x 9 in baking dish coated in cooking spray
3Gradually add broth & wine or apple juice mix in skillet loosening the browned bits. Bring to a boil cook and stir for 2 minutes, add your fresh sliced mushrooms heat thoroughly pour over chicken; sprinkle with parsley, Bake uncovered at 350 for 25-30 minutes

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy
Hashtags: #mushrooms, #lite, #marsala