Chicken Marsala

A delicious Italian chicken classic - quick to the dinner table or the freezer!
4 Servings Recipe By Pin Print
Chicken Marsala

Ingredients

  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 pound Chicken Tenders
  • 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

Freezer Containers

Supplies

  • Foils
  • Labels

Nutritional Information

  • 1 serving 6 ounces
  • 304 Calories
  • 12g Fat
  • 3g Sat Fat
  • 81mg Cholesterol
  • 4075mg Sodium
  • 309mg Potassium
  • 16g Carbs
  • 3g Fiber
  • 3g Sugars
  • 40g Protein
  • 8 WW+ Points
  • 6 SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sprinkle salt and pepper over chicken cutlets.
  2. Coat cutlets with flour.
  3. Heat skillet over medium-high heat. Add half of the oil.
  4. Add chicken cutlets and cook for 3-4 minutes until golden.
  5. Add the remaining oil, and turn chicken cutlets over.
  6. Cook until golden. Remove from pan and cover with foil.
  7. Turn heat down to medium. Add butter to pan.
  8. When butter is melted, add mushrooms. Stir to coat.
  9. Cook for 5 minutes.
  10. Add wine, broth and half and half and cook for 5 minutes until reduced a bit.
  11. Pour sauce and mushrooms over chicken and serve.

Freeze For Later Cooking Directions

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?

  1. Sprinkle salt and pepper over chicken cutlets.
  2. Coat cutlets with flour.
  3. Heat skillet over medium-high heat. Add half of the oil.
  4. Add chicken cutlets and cook for 3-4 minutes until golden.
  5. Add remaining oil, and turn chicken cutlets over.
  6. Cook until golden. Remove from pan and cover with foil.
  7. Turn heat down to medium. Add butter to pan.
  8. When butter is melted, add mushrooms. Stir to coat.
  9. Cook for 5 minutes.
  10. Add wine, broth and half and half and cook for 5 minutes until reduced a bit.
  11. Place chicken into indicated number of gallon freezer bags.
  12. Place sauce and mushrooms into the indicated number of quart freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat chicken and sauce in skillet over low heat for 6-10 minutes.

19 Comments

Join the discussion
  1. 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.”

  2. 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.

    1. 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.

  3. 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)

  4. 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!

  5. 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?

  6. 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?

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