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.

This recipe is incompatible with your food profile

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
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

14 Reviews (12 with rating only) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.