Chicken Marsala from Birds Eye®

Chicken Marsala from Birds Eye®

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"Boneless, skinless chicken breasts are browned in butter and simmered in a broth-wine sauce with mushrooms, onions, and garlic in this quick and easy variation of a classic recipe."
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30 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. Remove chicken; set aside.
  2. In same skillet add Recipe Ready Marsala Blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. Sprinkle with flour and cook, stirring constantly, 1 minute. Stir in wine and broth; bring to a boil.
  3. Reduce heat to low and add back chicken. Simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* Season, with salt and black pepper.


  • *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.


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Made this dish for the first time using Birds Eye Recipe Ready Mushroom Blend instead of the Marsala Blend. I'm not a fan of onions and the Marsala blend is loaded with them, but the Mushroom b...

We had this for dinner tonight. I added one minced clove of garlic and subbed chicken broth for the beef broth in the recipe due to a pantry surprise--no beef broth! We enjoyed the flavor, and...

Made this dish family style by cutting up the chicken. Husband and daughter were pleased and thought the sauce was tasty. I thought it was a little sweet but that might be the type of wine. I li...

The taste was OK, not my favorite chicken marsala, but the Birds Eye vegetable blend had too many chopped onions making for a not-so-appealing presentation. I lightly dusted the chicken tenders...

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