Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!
Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.
The recipe takes just a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course. Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Chicken Marsala is Named After The Italian Wine Used In Recipe
According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.
How To Serve Chicken Marsala
Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.
The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!
This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.
Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken you’ll enjoy, including:
- Balsamic Chicken with Asparagus and Mushrooms
- Mom’s Chicken Parmigiana
- Homemade Shake and Bake Chicken
- Chicken and Veggie Stir Fry
Interested In More Recipes?
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Recipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 teaspoons olive oil
- 3 cups fresh mushrooms , sliced
- 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- 1/2 cup Marsala table wine
- 1 1/4 cups beef broth (reduced sodium), divided
- 1 1/2 Tablespoons cornstarch
- Rice or egg noodles, if desired
In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).
- While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.
When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.
Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.
In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.
If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!
NOTE: Caloric calculation does not include optional rice or egg noodles.
Here’s one more to pin on your Pinterest boards!