Chicken Marsala

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1/3 cup fat-free Italian dressing

¼ cup all-purpose flour

2 tablespoons Italian style bread crumbs

½ teaspoon salt

½ teaspoon dried parsley

¼ teaspoon coarse pepper

4 skinless, boneless chicken breast halves (6 ounces each)

10 ounces baby bella mushrooms, sliced

½ cup Marsala wine

¼ cup fat-free chicken stock


1. Pour Italian dressing in a wide shallow bowl; set aside. In a shallow dish, combine the flour, bread crumbs, salt, parsley, and pepper.

2. Pound chicken to ¼-inch thickness. Dip chicken breasts in the Italian dressing, and then place in flour mixture turning to coat. Coat a large skillet with non-stick spray. Place the chicken breasts in skillet; sprinkle any remaining flour mixture on top of chicken.

3. Cover and cook chicken on medium-high heat until lightly browned, about 2-3 minutes. Turn chicken; add the mushrooms and cook covered, 3 minutes longer.

4. Combine the Marsala wine and chicken stock, pour over chicken and mushrooms. Reduce heat; cover and simmer for 10 minutes. Uncover and move chicken to one side of pan. Gently stir gravy and mushrooms, loosening any chicken bits. Enjoy.

5. Makes 4 servings Per serving: 279 calories 16 carbs 2.5 fat

Bon Appetit!

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