Chicken Marsala

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 20 min


  • 4 boneless, skinless chicken breast halves, pounded thin (about 1-1/4 lbs.)
  • 1/2 cup all-purpose flour
  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 small shallot or 1/4 cup onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 cup dry Marsala wine
  • 1 cup chicken broth
  • 1/2 tsp. salt
  • 1 Tbsp. chopped fresh parsley leaves (optional)


  1. Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well. Heat 3 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  2. Melt remaining 1 tablespoon Spread in same skillet and cook shallot 1 minute. Add mushrooms and cook, stirring occasionally, 3 minutes or until golden. Stir in wine and broth, scraping browned bits from bottom of pan. Bring to a boil over high heat and cook, stirring occasionally, until sauce begins to thicken, about 7 minutes. Return chicken to skillet; heat through. Serve, if desired, over hot cooked pasta or rice and sprinkle with parsley.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 4 servings Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 4 servings
Amount Per Serving
Calories 340
Calories from Fat 90
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1070 mg
Total Carbs 19 g
Dietary Fiber 1 g
Sugars 3 g
Protein 27 g
Calcium 2 %
Iron 8 %
Vitamin C 6 %
Vitamin A 15 %