Chicken Marsala
4
Servings
10
Ingredients
34
Comments
A delicious Italian chicken classic – quick to the dinner table or the freezer!
4
Servings
10
Ingredients
34
Comments
Ingredients
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 pound Chicken Tenders, Fresh
- ¼ cups Flour, All-Purpose
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 2 ¼ cups slice Mushrooms
- ½ cups Marsala Cooking Wine
- ¼ cups Chicken Broth/Stock, Reduced Fat
- 2 tablespoons Half and Half, Fat Free
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Sprinkle salt and pepper over chicken cutlets.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Sprinkle salt and pepper over chicken cutlets.
- Coat cutlets with flour.
- Heat skillet over medium-high heat. Add half of the oil.
- Add chicken cutlets and cook for 3-4 minutes until golden.
- Add the remaining oil, and turn chicken cutlets over.
- Cook until golden. Remove from pan and cover with foil.
- Turn heat down to medium. Add butter to pan.
- When butter is melted, add mushrooms. Stir to coat.
- Cook for 5 minutes.
- Add wine, broth and half and half and cook for 5 minutes until reduced a bit.
- Pour sauce and mushrooms over chicken and serve.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 5 ounces Amount Per Serving
- Calories
- 301
- Total Fat
- 12g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 73mg
- Sodium
- 387mg
- Total Carbohydrates
- 13g
- Fiber
- 1g
- Sugar
- 5g
- Protein
- 29g
- WW Freestyle
- 6
34 Comments
Join the discussionThis looks wonderful! Chicken Marsala is one of my favorite dishes. Thanks for posting this lower fat recipe!
I am sorry — I’m confused by the freezing directions. Is “Place chicken in one gallon freezer bag. Seal.” supposed to be included in the freezing directions? Or should it just say ‘Place chicken bag and sauce bag into one gallon bag. Label and freeze.”
Oops, sorry Jeanine. That was a typo. Fixed now!
I’m drooling. Too bad there’s not a way to sub the marsala wine, though–my husband can’t have anything with alcohol in it. Guess I’ll just have to make this next time he’s out of town.
I just sub with some extra chicken broth. There is marsala cooking wine that you can buy at the grocery store that doesn’t include alcohol.
If you cook it long enough, the alcohol will evaporate
This was a big hit for my family. I didn’t have marshals wine so I just used a good red table wine I had and everyone loved it. (Served it with egg noodles and garlicky green beans)
Mmmm, garlicky green beans sounds really good. Glad to hear you enjoyed!
We really enjoyed this one! Chicken reheated very nicely. Sauce was very yummy!
May I just say…..This recipe is amazing! Thanks
Thanks for sharing that you enjoyed it!
Can I freeze it in larger batches all together in a stern pan?
Yes I would think that would be fine. It may be a little mushy but still easier to heat up.
Going to reheat tomorrow and want to be clear that this is reheated from frozen and it does not need to be defrosted correct? Thanks for the help and yummy recipe!
Does this get reheated frozen?
You’ll want to thaw in the fridge first.
If I make this for my hubby to take to work, can it be frozen all in one container and then heated in a microwave once it’s thawed?
I make individual freezer meals for my husband to take to work with him. Can this all be put together in individual containers and reheated in a microwave once it’s thawed?
Yes, you can definitely do that!!
I would like to make this for a party for 24 people. When reheating, if I put it in large foil pans, could I reheat it in the oven? If so what temp and how long would you think? Thank you!
Hi Mary – We had our Menu Builder team review your question and this recipe. I would say you can put it in the oven at 350 and check it after 15-20 mins. Hope this helps! ~ OAMM
Can I use corn starch or something else instead of flour to make GF? Cooking for 150 people and one has celiacs!
Sheryl, you can use GF Flour or arrowroot powder to make it gluten free!
this was awesome! I prepared it from frozen & it reheated flawlessly. i served it with fresh pasta and it was DELISH. I used cornstarch to thicken it and it kinda looked like it separated when it thawed but after simmering it was perfect 🙂
So glad this recipe worked out for you Jenni! Thanks for sharing.
I saved this recipe (made it several times) and now I am locked out and have to be a member to view recipe?
Due to our Membership Model at Once A Month Meals, many of our recipes are intended for members only.
I’m very sorry that this freezer recipe you hoped to make is not publicly available to you. But, this is a great opportunity to join our email waitlist, if you haven’t already, for being able to enjoy it in the future!
We open to the public Aug. 1st 2019, so be sure to join then.
We truly appreciate you viewing Once A Month Meals as a resource for all things freezer cooking. We hope you decide to continue in the future as a member, where we believe you’ll find there is so much more than just recipes and menus that we offer!
Hello, I have made this often and it is delicious, I want to make it today, having unexpected family coming but my chicken breast are frozen, can you let me know if I should place it in the instant pot fry it on all sides before start the recipe. Help
Hi! We’re sorry – you probably came to a solution already! Let us know what you did!
I’m sorry this sounds lovely however the fat content cannot possibly be 12 g if you add two tbsp of olive oil and a tbsp of butter and divide that by four servings it’s way above 12 g and that’s without including the meat.
Hi Sharon,
We appreciate your concern for accuracy in the nutrition information in this recipe and will pass this along to our dietitian and have her look into it. Thank you.
Hi Sharon. I have verified using professional nutrition software that the 12g of fat per serving on this recipe is in fact correct. The majority of that comes from the olive oil followed by the butter, with a very small amount coming from the chicken and reduced fat chicken broth. If you have any other questions please don’t hesitate to let me know. – Kate, OAMM Registered Dietitian
Thanks for a great recipe. Is there a way i can make Half and half as it is not sold where i live. also is it possible to substitute the wine at all?
Thanks again!
Hi! I’m including a link with a few different options to make your own half and half since I’m not sure what options you have available to you. As to the wine – you can sub broth!