Chicken Marsala

Yield: 4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 6%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 33.6g
  • Carbohydrate: 45.4g
  • Fiber: 2.4g
  • Cholesterol: 66mg
  • Iron: 3.2mg
  • Sodium: 471mg
  • Calcium: 31mg


  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 1/2 teaspoons browning-and-seasoning sauce (such as Kitchen Bouquet), divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/3 cup sweet Marsala wine
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 cup minced shallots
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 4 cups hot cooked angel hair pasta (about 1/2 pound uncooked pasta)


  1. Place chicken in an 8-inch square baking dish. Brush chicken with 1 teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary, and pepper. Cover with heavy plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes; set aside.
  2. Combine remaining browning-and-seasoning sauce, wine, water, and cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3 minutes or until thickened, stirring after 1 1/2 minutes. Add shallots and mushrooms; stir well. Microwave at HIGH 1 minute. Serve chicken and mushroom sauce over pasta.
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