Chicken Marsala

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Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.

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Marsala Chicken is a popular Italian-American dish made with chicken and Marsala wine. It is believed to have originated in the mid-19th century, when the Marsala wine region in Sicily began exporting its wine to the United States. The dish likely developed as a way to use up leftover wine, as Marsala was commonly used in cooking at the time. Chicken Marsala has since become a classic dish in both Italian and American cuisine, and it can be found on the menu at many restaurants around the world.

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To store leftover chicken, you should first allow it to cool to room temperature. Then, transfer it to an airtight container or wrap it tightly in aluminum foil or plastic wrap. You can also place the chicken in a resealable plastic bag. Make sure that the container or wrapping is airtight to prevent contamination and maintain the quality of the food. You can store chicken Marsala in the refrigerator for up to 3-4 days or in the freezer for up to 3-4 months.

When you are ready to reheat the chicken , you can do so in the microwave, in a saucepan on the stove over medium heat, or in the oven. If you are reheating the chicken Marsala in the oven, you should preheat the oven to 350°F (180°C) and place the chicken in an oven-safe dish. Cover the dish with foil and heat it for about 15-20 minutes, or until it is heated through. If you are reheating the chicken in the microwave, you should place it in a microwave-safe dish and heat it for about 1-2 minutes, or until it is heated through.


Chicken Marsala

Chicken Marsala

Chicken Marsala – This easy Italian favorite features tender chicken smothered in tasty mushrooms and a sweet wine sauce. Chicken Marsala is definitely a diabetes-approved classic!

  • Author: Everyday Diabetic Recipes
  • Prep Time: :15
  • Cook Time: :18
  • Total Time: :33
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Diabetic


Units Scale
  • 1/4 cup all-purpose flour
  • 6 boneless, skinless chicken breast halves (11/2 pounds total), pounded to 1/4-inch thickness
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 pound fresh mushrooms, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup Marsala wine


  1. Place the flour in a shallow dish. Add the chicken and coat evenly. Set aside.
  2. In a large skillet, heat the butter and oil over medium heat. Cook the chicken in batches for 3 to 4 minutes per side, or until golden and no pink remains. Remove the cooked chicken to a platter and keep warm.
  3. Add the mushrooms to the skillet; sprinkle with salt and pepper, and sauté for 3 to 5 minutes, or until tender. Return the chicken to the skillet, add the wine, and reduce the heat to low.
  4. Cook for 3 to 5 minutes, or until the sauce thickens and the chicken is heated through. Serve immediately.


  • Servings Per Recipe: 6
  • Calories 262
  • Calories from Fat 103
  • Total Fat 11g 18 %
  • Saturated Fat 3.7g 19 %
  • Trans Fat 0.2g 0 %
  • Protein 26g 52 %
  • Cholesterol 83mg 28 %
  • Sodium 264mg 11 %
  • Total Carbohydrates 6.3g 2 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 0.8g 0 %
  • * Percent Daily Values are based on a 2,000 calorie diet.


  • Serving Size: 6
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