Marsala-style chicken

Total Time
33 min
17 min
16 min
Tender pieces of chicken are coated with a tangy mushroom sauce and served over wide egg noodles. Marsala wine is a must in this hearty, comforting dish. It’s made in Sicily, and it gives the sauce a rich flavor. For the mushrooms, you can use whatever mix of mushrooms that you like. Try white button mushrooms or, for a richer flavor, use creminis, which are also sometimes labeled as baby bella mushrooms. Pounding the chicken not only makes it cook more quickly and evenly, but it also helps tenderize the meat. Serve this chicken Marsala with a side salad with mixed greens and plum tomatoes to complete your meal.


Uncooked boneless skinless chicken breast(s)

1½ pound(s), halves

All-purpose flour


Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

1 tsp

Fat free chicken broth

¾ cup(s), reduced-sodium

Red wine

fl oz, dry Marsala


2 tsp

Fresh thyme

2 tsp, chopped

Fresh lemon juice

2 tsp

Table salt

¼ tsp

Garlic powder

¼ tsp

Cooking spray

1 spray(s)

Fresh mushroom(s)

8 oz, sliced

Light butter

1 Tbsp

Fresh parsley

1 Tbsp, chopped


  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1⁄4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
  2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Combine broth and next 6 ingredients in a small bowl.
  5. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley. Yield: 4 servings (serving size: 4 ounces chicken and 1⁄3 cup sauce).