Light Chicken Marsala

READY IN: 33mins
Recipe by Jessi Garcia

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

Top Review by puppitypup

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 :)

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.

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