Chicken in Cherry Marsala Sauce

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Total Time
5 mins
15 mins

From Cooking Light, September 2005. A nice twist on chicken marsala. Can substitute dried cranberries for the cherries and veal for the chicken.

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  1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
  3. Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
  4. Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat.
  5. Serve with brown rice.
Most Helpful

5 5

Very good! My only alterations were I diced up the chicken breasts and tossed them in some flour, poultry seasoning, salt and pepper before sauteing. I'll be making this again!