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Healthier Chicken Marsala

Healthier Chicken Marsala

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
MakeItHealthy

MakeItHealthy

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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Mix flour, salt, pepper, and oregano together in a shallow dish or bowl. Coat chicken pieces in flour mixture, shaking off excess.
  2. 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.
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Reviews

Jillian
11

Jillian

4/21/2013

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!

Yui
3

Yui

1/5/2013

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 though.

KGora
2

KGora

2/16/2013

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.

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