This was a great recipe and I make it a little healthier by cutting down the wine and sherry and only frying in butter instead of butter and oil.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix flour, salt, pepper, and oregano together in a shallow dish or bowl. Coat chicken pieces in flour mixture, shaking off excess.

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  • Melt butter over medium heat in a large skillet; pan-fry chicken in butter until lightly brown, 3 to 4 minutes. Turn over chicken and add mushrooms. Pour Marsala wine, red wine, and sherry into the skillet. Cover skillet and simmer, turning once, until chicken is no longer pink and juices run clear, about 10 minutes.

Editor's Note:

This recipe is a healthier version of Chicken Marsala.

Nutrition Facts

278 calories; 14.1 g total fat; 92 mg cholesterol; 229 mg sodium. 8.7 g carbohydrates; 24.5 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2013
This definitely is a "lighter" version of a wonderful classic recipe! I opted to put the seasonings and flour in a bag to coat the chicken. After frying it in some Land O Lakes light buter I removed the chicken from the pan while making the sauce. I doubled the amount of mushrooms and sauteed them with a bit of minced garlic. I used all Marsala wine for the sauce along with the chicken broth and added a little browning sauce along with a bit of cornstarch to thicken it. It turned out great! Perfect served with roasted potatoes and asparagus! Read More
(22)

Most helpful critical review

Rating: 3 stars
09/30/2014
I decided to follow the recipe this time but the first time I added more Marsala more mushrooms and more butter skipping the sherry and the red wine. It was much better but of course this is a "light" recipe. Read More
(2)
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2013
This definitely is a "lighter" version of a wonderful classic recipe! I opted to put the seasonings and flour in a bag to coat the chicken. After frying it in some Land O Lakes light buter I removed the chicken from the pan while making the sauce. I doubled the amount of mushrooms and sauteed them with a bit of minced garlic. I used all Marsala wine for the sauce along with the chicken broth and added a little browning sauce along with a bit of cornstarch to thicken it. It turned out great! Perfect served with roasted potatoes and asparagus! Read More
(22)
Rating: 5 stars
04/21/2013
This definitely is a "lighter" version of a wonderful classic recipe! I opted to put the seasonings and flour in a bag to coat the chicken. After frying it in some Land O Lakes light buter I removed the chicken from the pan while making the sauce. I doubled the amount of mushrooms and sauteed them with a bit of minced garlic. I used all Marsala wine for the sauce along with the chicken broth and added a little browning sauce along with a bit of cornstarch to thicken it. It turned out great! Perfect served with roasted potatoes and asparagus! Read More
(22)
Rating: 4 stars
02/16/2013
This was very good but I'm not exactly sure what makes it healthier than any other Chicken Marsala. I didn't use the oregano because I forgot to add it (oops) and I did use 1/2 grapeseed oil and 1/2 butter only because my butter seems to burn too quickly if I don't add a little oil with it. I also used all Marsala wine because I didn't have red on hand. I used about 1/2 - 3/4 cup Marsala because it needed a bit more flavor than the 1/4 cup (combined wines) gave it. Could be because I didn't use the red? Sherry is mentioned in the directions but not in the ingredient list so I didn't use it. Very tasty dish that I will be sure to make again. Read More
(7)
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Rating: 4 stars
01/05/2013
Made it for the in-law family and they liked it. I oven fried the chicken and substitute chicken broth with white wine. Where is the sherry in the ingredient list? It just show up in the direction though. Read More
(5)
Rating: 4 stars
11/07/2015
For a healthier version this is very good. It is definitely a light marsala so if you're looking for a true marsala chicken this isn't it. However it is tasty. I quadrupled the sauce (we like sauce) and added some more mushrooms. Read More
(2)
Rating: 4 stars
10/15/2012
Really enjoyed this recipe. I had to double the sauce mixture of wine and sherry because the first round we made was not enough to cover our chicken. Other than that the recipe tasted great. I would def make it again! Read More
(2)
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Rating: 3 stars
09/30/2014
I decided to follow the recipe this time but the first time I added more Marsala more mushrooms and more butter skipping the sherry and the red wine. It was much better but of course this is a "light" recipe. Read More
(2)
Rating: 5 stars
11/28/2016
My whole family is in LOVE with this recipe. MY daughter is constantly asking me can you make chicken marsala chicken marsala? This is her favorite dish I make. We all love it and it is so simple to make. Both of my children aren't huge fans of mushrooms so I just take them off before I serve it to them. I would definitely recomend this meal to anyone. Read More
(2)
Rating: 5 stars
10/14/2013
This was great and I followed it almost to the tea (not my usual m.o.! It was yummy and very flavorful.. I may have added a little more wine and sherry than it called for which ended up making a bit of a thicker sauce when it all boiled down. Read More
(1)
Rating: 5 stars
10/24/2014
This is a wonderful dish only it doesn't re-heat very well. Not near as yummy once it is re-heated... Read More
(1)