Chicken Marsala

Yield: 4 servings (1 chicken breast half, 1 cup pasta, and 1/4 cup sauce )
Source: Cooking Light Magazine - September 2003
CL Comments: Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
Comments from a CA Kitchen: I made this for company and got rave reviews. No one had a clue it was "light." It is 8 points without pasta, 12 with pasta (11 if you use whole wheat pasta). Obviously omitting some or all of the pasta is where to save points. The peas added a nice bright green color and a surprisingly tasty touch to the dish (and less than a point to the point count for the entire recipe). Will definitely make again.


4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)


  1. Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
  4. Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.


Healthy Units: 12 (4 from the pasta alone)
CALORIES 585 (24% from fat); FAT 15.3g (satfat 8.4g, monofat 4.1g, polyfat 1g); PROTEIN 51.4g; CARBOHYDRATE 55g; FIBER 3.7g; CHOLESTEROL 133mg; IRON 4.4mg; SODIUM 469mg; CALCIUM 57mg;

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