Skinny Chicken Marsala

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READY IN: 25mins
Recipe by Kate DeMello

A skinny version of a classic. I don't like mushrooms, so I make it without.

Ingredients Nutrition


  1. Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
  2. Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
  3. whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
  4. heat a large skillet to medium heat.
  5. Season cutlets with salt and pepper to taste.
  6. Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary.
  7. Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
  8. Serve chicken over cooked pasta or brown rice; garnish with parsley.

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