Chicken Marsala photo of finished dish not available
Veal and chicken dishes made with Marsala sauce are favorites of mine at restaurants. I almost never shop for wine simply for the purpose of making a dish, but this might be the exception. However, using some red wine from an already opened bottle is not a bad compromise. Ideally I would serve this with some bread, mashed potatoes, sauted greens, or glazed carrots for total comfort meal.


  • 3 T whole-wheat flour
  • 3 T white flour
  • 1/4 rsp white pepper
  • 1-1.5 pounds chicken cutlets (or tenderloins)
  • 3 C sliced mushrooms
  • 2 T thinly sliced shallots
  • 1/2 C Marsala wine
  • 1/2 C low-sodium checken broth
  • 2 T chopped parsley
  • 1/2 tsp chopped fresh thyme


  1. In a shallow bowl, combine glours and pepper. Dredge chicken in mixture and set aside.
  2. Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high.
  3. Add check and satue until lightly brown, d-3 minutes per side.
  4. Remove chicken to a plate and keep warm.
  5. Add muishrooms and shallots to pan, stire for 1-2 minutes.
  6. Add wine to pan and deglaze.
  7. Reduce beath and add broth, parsley and thyme. Stir and reduce to half volume.
  8. Return chicken to pan and simmer for 5 minutes.
  9. Serve hot.
224 calories per 4 ounce serving, probably 2 good-sized tenders with sauce. Only 1 gram of saturated fat per serving and tons of flavor.
With 4 ounces considered a serving of meat, this recipe will likely feed four people.
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