Healthier Chicken Marsala Recipe

Directions

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

Reviews (4)

Jillian

Apr. 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 ..." See morethe 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!"

Yui

Jan. 5, 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 ..." See morethough."

KGora

Feb. 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 b..." See moreutter 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."

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