Marsala Chicken

Difficulty | Serves 4 | Book 6

Marsala Chicken recipe

2 x 250g skinless chicken breasts
cooking spray
¾ cup Marsala wine
2 cups mushrooms sliced
¼ cup shallots sliced
1 teaspoon crushed garlic (in jar)
½ teaspoon dried oregano
black pepper
1 teaspoon salt-reduced chicken stock powder
2 teaspoons cornflour
1 cup evaporated light milk

Per serveChickenVeal
Kilojoules1027 (cals 245)1080 (cals 258)
GI RatingMediumMedium


  1. Flatten each chicken breast then cut in half giving you 4 pieces of chicken then fry chicken in a non-stick frypan that has been coated generously with cooking spray for 4 minutes each side. Remove from pan and leave to one side.
  2. Pour Marsala wine into the same frypan and bring to boil.
  3. Add mushrooms, shallots, garlic, dried oregano, pinch black pepper and stock powder. Bring back to boil then reduce to slow boil, stirring occasionally for 2 minutes.
  4. Combine cornflour with milk and pour into pan, stirring continuously until mixture boils.
  5. Return the chicken to pan and serve once chicken is heated through. Don’t over boil sauce as evaporated milk can separate when over boiled.

Variation: Replace chicken with 4 x 125g lean veal steaks.

Suitable to be frozen for 2-3 weeks.

Note from Annette: This is found on many restaurant menus, so how good is it to now be able to cook this fabulous recipe at home and it’s so low in fat. Who needs to go out to dinner when you can cook it at home – bon appétit!

Dietitian's tip

Removing the skin from the chicken reduces the amount of total and saturated fat in the recipe, making it suitable for people with heart disease and/or diabetes.

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