Healthy Chicken Marsala

Not sure what to make for dinner? Try this simple-to-make chicken marsala! I made this last night and decided to use brown Jasmine rice instead of pasta (the rice soaks in all the marsala flavors better in my opinion.)

Here’s what you’ll need:


Makes 3-4 Servings…10 min prep, 15 min cook

•  1- 1.5 lbs chicken breasts

•  1/2 cup chicken broth (I used low sodium organic broth)

•  3 tbsp flour

•  3 cups sliced mushrooms

•  1/2 cup marsala wine

•  shot glass of sherry

•  handful of chopped parsley (fresh is the best!)

•  olive oil (to spray pan)

•  1 tsp crushed black pepper

•  1 tbsp corn starch

  1.  Slice chicken into smaller pieces, dredge in flour & cracked pepper and sauté until cooked through (set aside on separate clean plate.)
  2.  Add mushrooms to the empty pan and sauté 2-3 minutes. Then add wine & sherry – let mixture cook for 3-4 minutes, or until the wine thickens into a glaze. Add chicken broth & parsley and cook for another 3 minutes (or until half of the broth has evaporated.)
  3. To thicken the marsala sauce, separately mix 1 tablespoon of corn starch with 1 tablespoon of water and pour into the sauce. You’ll notice the sauce immediately begins to thicken like magic 🙂
  4. Add the chicken back into the sauce pan, and let it all cook together for another minute.


If you want to sub out rice for pasta, you’ll have to begin cooking the rice approximately 20-30 minutes earlier, since rice takes a bit to make! However, the chicken marsala only takes about 10 minutes to prep, and another 15 min to cook – super simple.

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