EASY CHICKEN MARSALA RECIPES

Name: Chicken Marsala
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 6 boneless skinless chicken breast halves (4 ounces each); 1 cup fat-free Italian salad dressing; 1 tablespoon all-purpose flour; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon pepper; 2 tablespoons olive oil, divided; 1 tablespoon butter; 1/2 cup reduced-sodium chicken broth; 1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth; 1 pound sliced fresh mushrooms; 1/2 cup minced fresh parsley

CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Marsala Recipe: How to Make It - Taste of Home image

Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

Steps:

Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 247 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

SLOW-COOKER CHICKEN MARSALA RECIPE - BETTYCROCKER.COM

Slow-Cooker Chicken Marsala Recipe - BettyCrocker.com image

Served on top of pasta or rice, Chicken Marsala is an Italian-inspired dish made with Marsala – an Italian wine from the Sicily region, and mushrooms. Slow-Cooker Chicken Marsala only takes ten minutes to prep, and your slow-cooker does the rest of the work. If you’re entertaining, or looking for a go-to weeknight meal – this Slow-Cooker Chicken Marsala is just the ticket.

Provided by Betty Crocker Kitchens

Total Time 5 hours 25 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 10

Ingredients

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
Cover; cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Nutrition Facts : Calories 190 , CarbohydrateContent 7 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 1 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 1 g, TransFatContent 0 g

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