Total Time
Prep 15 mins
Cook 18 mins

This recipe is a lighter version of the original marsala and it tastes great! Put i over rice or pasta, delicious!

Ingredients Nutrition


  1. Heat oil in a large skillet over med-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
  2. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2-3 min per side.
  3. Add wine to skillet, simmer 1 minute, add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through about 8 minute.
  4. Dissolve cornstarch in remaining 1/2 cup of broth in small bowl, add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.
Most Helpful

Delicious! I made a couple of changes, using double the amount of mushrooms (baby bellas) and an equal amount of sweet onion. Also, I used chardonnay rather than marsala wine, just personal preference. Next time I will reduce the sodium, because even the reduced-sodium broth had quite a bit of salt. This is definitely a keeper, perfect for a quick, healthy week-night meal. Thanks Jessi :)

puppitypup May 19, 2011

This was fabulous! It wasn't light in flavor!!! Made just as posted for the Light and Low Photo Event Jan 09.

carolinajewel January 10, 2009