Chicken in Cherry Marsala Sauce

Chicken in Cherry Marsala Sauce Recipe
If you can't find dried cherries, use regular dried cranberries.


4 servings (serving size: 1 breast half and about 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 297
Caloriesfromfat 16 %
Fat 5.4 g
Satfat 1.4 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 40.5 g
Carbohydrate 13.7 g
Fiber 1.1 g
Cholesterol 101 mg
Iron 2.1 mg
Sodium 464 mg
Calcium 33 mg


1/3 cup dried cherries
1/3 cup Marsala
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon butter
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth


Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.

Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.


Melanie Barnard,

September 2005
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