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Lightened Up Chicken Marsala

This Lightened Up Chicken Marsala is a version of Olive Garden’s- without the guilt.  The savory flavor of seasoned chicken breasts topped with a marsala wine sauce and sliced mushrooms is mouth watering!

Servings: Makes 4 servings

GREEN: 5 SmartPoints per serving

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

 

Be sure to check out more delicious low point chicken recipes like my:

Creamy Chicken Parmesan

Moneterey Chicken

Caprese Chicken 

 

For this recipe I use Kirkland ( Costco’s Skinless, Boneless Chicken Breasts) and I prefer to slice them vertically to create a thinner chicken breast. I think they are much easier to cook this way and is a perfect serving size. 

Coat chicken breasts with the melted light butter. Dredge each chicken breast with the seasoned flour mixture.

Repeat until all four chicken breasts are coated.  ( be sure to save the leftover flour for sauce).

Place the coated chicken breasts on a cookie sheet that has been sprayed with non stick cooking spray. 

Pour the reserved butter into a large skillet.

Mix in 1 of the reserved flour mixture in to the melted butter.

And cook on medium high until lightly brown. 

Add mushrooms and then add wine. Stir until well combined.

(If sauce needs to be thickened add a pinch more flour/cornstarch.)

Place cooked chicken breasts in the skillet with the mushroom sauce.

Cover and simmer for 5 minutes. Place chicken breasts on plate and top with mushroom sauce and garnish with fresh rosemary

I recommened serving this with my Cauliflower Risotto and/ or Loaded Mashed Cauliflower 

 

Ingredients: 

  • 4  ( 4 oz.) skinless, boneless chicken breasts 
  • 3 Tbsp Land O’ Lakes light butter made with canola oil
  • 1 cup mushrooms, sliced (5-6 medium mushrooms)
  • 1/2 cup Marsala cooking wine
  • 1/4 cup all purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dry oregano
  • pinch of rosemary (optional)

 

Directions:

  1. Preheat oven to 350 degrees.
  2. In a shallow bowl combine, flour, cornstarch, salt, pepper, oregano, rosemary. Stir until well incorporated.
  3. Coat chicken breasts with the melted light butter. Dredge each chicken breast with the seasoned flour mixture.Repeat until all four chicken breasts are coated.  ( be sure to save the leftover flour for sauce).
  4. Place the coated chicken breasts on a cookie sheet that has been sprayed with non stick cooking spray. 
  5. Bake for 28-30 minutes or until chicken is no longer pink. Remove from oven.
  6. Pour the reserved butter into a large skillet. Mix in 1 Tbsp of the reserved flour mixture in to the melted butter. And cook on medium high until lightly brown. 
  7. Add mushrooms and then add wine. Stir until well combined. If sauce needs to be thickened add a pinch more flour/cornstarch.)
  8. Place cooked chicken breasts in the skillet with the mushroom sauce. Cover and simmer for 5 minutes. 
  9. Place chicken breasts on a plate and top with mushroom sauce and garnish with fresh rosemary.

Servings: Makes 4 servings

GREEN: 5 SmartPoints per serving

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

Yield: 4

Lightened Up Chicken Marsala

Lightened Up Chicken Marsala

This Lightened Up Chicken Marsala is a version of Olive Garden's- without the guilt.  The savory flavor of seasoned chicken breasts topped with a marsala wine sauce and sliced mushrooms is mouth watering.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 4  ( 4 oz.) skinless, boneless chicken breasts 
  • 3 Tbsp Land O' Lakes light butter made with canola oil
  • 1 cup mushrooms, sliced (5-6 medium mushrooms)
  • 1/2 cup Marsala wine
  • 1/4 cup all purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dry oregano
  • pinch of rosemary (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a shallow bowl combine, flour, cornstarch, salt, pepper, oregano, rosemary. Stir until well incorporated.
  3. Coat chicken breasts with the melted light butter. Dredge each chicken breast with the seasoned flour mixture.Repeat until all four chicken breasts are coated. ( be sure to save the leftover flour for sauce).
  4. Place the coated chicken breasts on a cookie sheet that has been sprayed with non stick cooking spray. 
  5. Bake for 28-30 minutes or until chicken is no longer pink. Remove from oven.
  6. Pour the reserved butter into a large skillet. Mix in 1 Tbsp of the reserved flour mixture in to the melted butter. And cook on medium high until lightly brown. 
  7. Add mushrooms and then add wine. Stir until well combined. If sauce needs to be thickened add a pinch more flour/cornstarch.)
  8. Place cooked chicken breasts in the skillet with the mushroom sauce. Cover and simmer for 5 minutes. 
  9. Place chicken breasts on a plate and top with mushroom sauce and garnish with fresh rosemary.

 Servings: Makes 4 servings

GREEN: 5 SmartPoints per serving

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 344Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 113mgSodium 610mgCarbohydrates 12gFiber 1gSugar 1gProtein 39g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Janelle

Wednesday 14th of April 2021

I have made so many of your recipes and they are all truly delicious! This one is creamy and yummy too! Thank you for creating recipes that keep me excited about eating healthier!

Weight Watcher Chicken Marsala Recipe - Chicken Marsala | Recipes | Ww Usa - Weight Watchers

Wednesday 16th of December 2020

[…] 11. Lightened Up Chicken Marsala – Pound Dropper […]

Alicia

Tuesday 12th of November 2019

First want to let you know your recipes have changed my life!! I have tried quite a few and they are fabulous!! That being said on the marsala...you say at the beginning to use 4 4oz breasts and then the serving size is 1 breast...however you mention that you like Kirklands as they slice vertically easily. I didn't see where you say to slice the breasts prior to preparing them. Do you in fact slice them first creating 8 total pieces? Thanks Lindsay!!

Lindsay Kehl

Tuesday 12th of November 2019

Hi Alicia

Thank you for your amazing support. I am so happy you found success with my recipes.

As far as the chicken-You have two choices-you can either use 4oz thinly sliced chicken breasts or you can get the larger ones from Costco that can be found in the meat section ( not frozen) that are usually between 5-8 oz each. I will cut those chicken breasts into two smaller chicken breasts. They end up being between 3-4 oz.each.

Hope that helps!

Mary Cuezze

Thursday 25th of April 2019

The cauliflower risotto is wonderful my husband and myself loved it. Thank you for your fantastic recipes.

Creamy Italian Chicken - Pound Dropper

Tuesday 12th of February 2019

[…] Lightened up Chicken Marsala  […]

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