Chicken and Mushroom Marsala

Chicken and Mushroom Marsala

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.

Oxmoor House JANUARY 2005

  • Yield: 2 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)


  • 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

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 41.9g
  • Carbohydrate: 3.5g
  • Fiber: 0.9g
  • Cholesterol: 99mg
  • Iron: 2.1mg
  • Sodium: 512mg
  • Calcium: 25mg

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Chicken and Mushroom Marsala recipe