Dinner Tonight-Chicken Marsala

Meal Planning, Schmeal Planning!


So things didn’t go exactly according to plan this week.  I ended up sleeping at my P’s on Wednesday night, so Chicken Marsala got moved to Tuesday.  What’s crazy about this is that I work late on Tuesdays, so I needed a meal that could come together quickly.  Luckily, this recipe fit the bill!




I had a little help from the BOY prepping the chicken.




Then threw everything together, while I changed into my PJ’s and unpacked my stuff from work.  Yes, I come home from work and immediately put on my PJ’s.  Is this normal?  Don’t answer that!




A weeknight recipe doesn’t get any simpler than this!




Funny story…the first time, I made this recipe, I didn’t know what marsala wine was.  Well, I guess I still don’t know!  But last time, I used a white wine (and the recipe was still great), but this time at least I figured out that meant a red.  Ha ha!




Good news!  The leftovers were perfect for lunch this week too!


It was a beautiful morning this morning.  Much more suited for running than working.  So sad! I have taken the week off from exercise to unwind, de-stress and not mess up all the good work done to my ITband during my massage.  But I am hoping to wake up tomorrow morning and get in an easy run before heading off to class.  Which means that I am going to keep this post as quick as this recipe.  Hooray Weekend!  Oh wait, I’m spending Saturday and Sunday in class. 



Chicken Marsala

From Cooking Light



4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour (I used whole wheat)

1 tablespoon olive oil

1 cup pre-sliced mushrooms

1/2 cup Marsala wine (I just used a red)

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley



Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.

Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.



What is your go-to weeknight dinner?

13 thoughts on “Dinner Tonight-Chicken Marsala

  1. I love chicken marsala! And I totally prefer making it at home rather than ordering out. It’s relatively easy and I like knowing exactly what’s going into it. During the week I tend to stick with my KISS meals–usually a roasted veggie or two with some protein. Simple and delicious. 🙂

  2. I too love chicken marsala-but due to the calorie and fat content in restaurants I don’t order it anymore. This recipe looks really good.

    On the nights that I work at WW, I put on my jammies as soon as I get in the door-I leave in the am at 7:30 and get off at 4 and have to be at WW at 4:45-I get home between 7 and 7;30 so jammies are the only thing one could possibly put on!

    • I love it! So glad to know that I am not the only one. It’s like my day is officially over when I can change into my comfies and slipper socks and curl up on the couch. Interestingly, I have never ordered Chicken Marsala in a restaurant, so I have no comparison, but I can tell you that this chicken is really good!

  3. Don’t feel bad… you’re not the only one who puts on PJs as soon as you’re in the door! 🙂

    If my man liked mushrooms, I’d totally make this! Or, I could make it anyway 🙂

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