Photo of Chicken Marsala by WW

Chicken Marsala

2 - 4
PersonalPoints™ per serving
Total Time
36 min
15 min
21 min
Our lightened-up, wine-infused mushroom sauce is so delicious, you’ll want to serve it over rice or pasta to soak up every drop. Garnish with fresh thyme.


Olive oil

2 tsp(s)

Fresh mushroom(s)

1 cup(s), sliced

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Dried thyme

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Table wine

½ cup(s), Marsala variety

Canned beef broth

1¼ cup(s), reduced-sodium, divided


1½ tbsp(s)


  1. Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
  2. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
  3. Add wine to skillet and simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
  4. Dissolve cornstarch in remaining 1/2 cup of broth and add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top.
  5. Yields 1 chicken breast half and about 1/3 cup of sauce per serving.


SERVING SIZE (1 chicken breast half and about 1/3 cup of sauce per serving) 202 Cal, 5 g Total Fat, 1 g Sat Fat, 623 mg Sod, 4 g Total Carb, 1 g Sugar, 0 g Added Sugar, 0 g Fib, 27 g Prot.