Healthier Chicken Marsala Recipe -
Healthier Chicken Marsala Recipe
  • READY IN 30 mins

Healthier Chicken Marsala

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
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 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!

Most Helpful Critical Review
Sep 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.

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 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.

Jan 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.

Oct 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.

Oct 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!

Oct 24, 2014

This is a wonderful dish, only it doesn't re-heat very well. Not near as yummy once it is re-heated...

Aug 09, 2013

We all liked it a lot. I added a bit more oregano, also wine to jazz it up a bit.


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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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