Chicken and Mushroom Marsala

Oxmoor House
If you prefer a nonalcoholic version of this recipe, substitute 1 to 2 tablespoons balsamic vinegar and 2 tablespoons additional chicken broth for the Marsala.
2 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)


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1/4 cup Marsala wine
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
Cooking spray
2 cups sliced mushrooms


1. Combine first 4 ingredients in a small bowl. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 3 minutes on each side or until done. Remove from pan; keep warm.

2. Add mushrooms to pan; cook 6 minutes or until browned, stirring occasionally. Add Marsala mixture; simmer 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Spoon over chicken.

carbo rating: 3

Created date

April 2008

Nutritional Information

Calories 229
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 41.9 g
Carbohydrate 3.5 g
Fiber 0.9 g
Cholesterol 99 mg
Iron 2.1 mg
Sodium 512 mg
Calcium 25 mg