Seasoned Chicken Marsala

Seasoned Chicken Marsala

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 10 min | Cook Time: 20 min


To intensify the mushrooms' flavor in the sauce, add them to the hot oil in one even layer. Don't stir or move them until one side is dark golden brown. Then stir and continue cooking until evenly browned.

Nutrition Facts
Serving size:
Calories per serving: 193
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 1.3g 7%
Sodium 350mg 15%
Total Carbohydrate 4.9g 2%
Protein 27.6g 38%
Percent Daily Values are based on a 2,000 calorie diet.


  • 4 (4 to 5 oz.) boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 teaspoons olive oil
  • 1 cup sliced button mushrooms
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 cup Marsala wine
  • 1 1/4 cup canned beef broth, reduced-sodium, divided
  • 1 1/2 tablespoon cornstarch

Step by Step:

  1. Season chicken with salt and pepper and let stand at room temperature for 15 minutes.
  2. In a large skillet over medium-high heat, add 1 teaspoon oil and heat until hot. Add chicken and cook 4 to 5 minutes per side, or until just cooked through. Remove from heat, keeping warm.
  3. Return skillet to heat and add remaining 1 teaspoon oil. Add mushrooms in one layer and sauté until golden brown, about 8 minutes. Stir in thyme and rosemary and cook 1 minute. Stir in the wine and bring to a simmer. Cook until reduced by half, about 5 minutes. Add 1 cup of broth and bring back to a simmer. Cook another 5 minutes.
  4. In a small bowl, stir together cornstarch and remaining 1/2 cup broth. While stirring the mushroom mixture constantly, slowly add the cornstarch mixture. Bring to simmer and cook until thickened. Add chicken to pan, turning to coat with sauce.