Chicken Marsala

14 Reviews
100% would make this recipe again

This recipe is inspired by Marsala Scaloppine, a classic Italian dish. In this variation, chicken breast cutlets replace the traditional veal cutlets.

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Preparation : 10 min Cooking : 12 min
280 calories/serving

Ingredients

1 chicken breasts, boneless, skinless, thinly sliced 300 g
2 tbsp white flour (all purpose) 16 g
1/4 cup Marsala wine, or Port wine 65 mL
2 tbsp butter, unsalted 28 g
1/2 tbsp canola oil 8 mL
1 clove garlic
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Slice the breast horizontally into thin cutlets. Coat each cutlet with the flour; then shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets and brown each side for about 2 min.
  3. Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, then add salt and pepper to taste. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

280

Fat

13 g

19 %

Saturated 5.7 g
+ Trans 0.5 g

31 %

Cholesterol

100 mg

Sodium

60 mg

2 %

Carbohydrate

6 g

2 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

6 g

Protein

35 g

Vitamin A

8 %

Vitamin C

1 %

Calcium

2 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B6
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B12
Source of  :
Folacin, Iron, Magnesium, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 4
Fats 2
More info
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Reviews

14 Reviews (12 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 27, 2009 | I would make this recipe again

Very nice and moist. Simple and tasty.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

I used an excellent port wine recommended by my local wine merchant. It gave the chicken a beautiful ruby-red glaze. :) It also gave the chicken a dark, rich date-like taste. Using a different wine would probably give totally different but equally good results! My roommate complimented me on it, first on how it smelled and later on how it tasted. Next time I'll measure the butter/oil more carefully, but otherwise this recipe is worth keeping.

Useful 0

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