Weight Watchers Chicken Marsala

"This recipe makes 4 servings at 4 points per serving."
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Anonymous photo by Anonymous
photo by Amy B. photo by Amy B.
Ready In:




  • Sprinkle chicken with salt and pepper.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken and cook through, about 3 minutes on each side.
  • Transfer chicken to a platter and keep warm.
  • Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
  • Sprinkle mushrooms with flour, stirring to blend.
  • Add the Marsala and broth; bring to a boil.
  • Let the mixture simmer until it is slightly thickened, about 5 minutes.

Questions & Replies

  1. Can you make this recipe earlier in the day and warm it in the oven - need it for a crowd?
  2. How can i know about point i want to loose weight


  1. Just wanted to let those who question the WW points that I plugged the actual recipe into Weight Watchers Recipe Builder on their website and the point value is correct. It is 4 points per serving.
  2. What a wonderful dishI I used one breast cut in half lengthwise, omitted the salt, added oyster mushrooms to the regular white buttons, a little roasted garlic, and doubled the sauce. Served with steamed green beans and steamed summer squash. Better than you can get in a restaurant! Marvelous!
  3. Didn't mean to post twice
    • Review photo by Amy B.
  4. I agree with everyone else on here, simple and very good, hart to believe it's only 4 points, even DH loved it. This goes in our rotation for sure. I did serve it over pasta so that increased the points, but hey - had extra to work with.
  5. Wow, this is great!!! It tastes just like the Olive Garden dish I had before. Very good flavor and very easy to make!


  1. i computed the points on the WW calculator and got exactly 4 points+. i made some changes based on what i had in the house. i hate to buy bottles of things when i need only a bit of it. so i changed out the marsala for another sweet wine, and i used chicken bouillon instead of opening a can of broth. i used crimini mushrooms just because. i wanted to double the sauce so my husband could have past with his, so i doubled the wine, bouillon and flour (not the mushrooms), but it got too thick in the pan. i added another 1/4 c. of each and didn't let it go to a boil and it was perfect. i sliced the breasts sideways to make each one very thin. this was a wonderful recipe and i would definitely make it again. i think it would work with whatever sweet wine you use as well as whatever stock, broth or bouillon you have. 5 stars from me.


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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