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Are you looking for a lightened up version of chicken marsala that is low in fat and carbs but high in flavor?
If you like traditional chicken marsala, I think you’re going to love this low carb slim and saucy version. It is simple, light and delicious! (But don’t tell anyone it’s better for them. Let it be your little secret and no one will be the wiser!)
I’m always on the lookout for tasty ways to prepare boneless skinless chicken breasts – one of my favorite go-to ingredients. And this easy chicken marsala certainly fits the bill.
It’s great when you want a gourmet style dinner that can be ready in 30 minutes or less. I’ve also got a yummy Slow Cooker Chicken Marsala that’s very popular if the CrockPot is more your speed.
Cooking Notes
As soon as I spotted it in my Weight Watchers Comfort Classics : 150 Favorite Home-Style Dishes (affiliate link) cookbook, I thought it would be a winner. And I was right! But as with most recipes, I made a few changes based on the ingredients I had on hand.
I used mushroom broth instead of chicken broth and thought it was delicious.
Although, this recipe is called “saucy” I would have liked even more sauce, so the next time I make it, I’m going to increase the marsala and broth to 3/4 cups each.
I’ll also sprinkle it with a little fresh chopped parsley before serving.
We enjoyed this simply saucy chicken marsala last night with low fat buttermilk mashed potatoes and sauteed spinach. Everyone loved it.
How Many Calories and WW Points in this Low Carb Chicken Marsala?
According to my calculations each serving has just 250 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you’ve made this low carb Chicken Marsala, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slim and Saucy Chicken Marsala Recipe
Equipment
Ingredients
- 4 boneless, skinless chicken breasts (5 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 2 teaspoons olive oil
- 16 ounces sliced mushrooms
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry Marsala wine
- 1/2 cup reduced-sodium chicken broth
Instructions
- Pound the chicken breasts to an even 1/2-inch thickness and sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the dried thyme and the pepper.
- Heat 1 teaspoon of the olive oil in a large nonstick skillet (affiliate link) over medium-high heat. Working in batches if necessary, add the chicken (but don’t overcrowd the pan) and cook until browned and cooked through, 3 to 4 minutes on each side.
- Remove from the pan and place on a plate.
- Heat the remaining 1 teaspoon of oil in the skillet. Add the mushrooms and remaining salt and thyme. Cook, stirring occasionally, until the mushrooms are slightly browned, 4 to 5 minutes.
- Add the shallots and cook, stirring often until the shallots start to soften, about 2 minutes. Add the garlic and stir for another minute.
- Add the marsala and broth and cook until the sauce thickens a little, about 1 minute. Add the chicken back to the skillet and cook until heated through, about 2 more minutes.
Notes
(You must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) I used mushroom broth instead of chicken broth and thought it was delicious. Although, this recipe is called “saucy,” I would have liked even more sauce, so the next time I make it, I’m going to increase the marsala and broth to 3/4 cups each. I’ll also sprinkle it with a little fresh chopped parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Weight Watchers Comfort Classics : 150 Favorite Home-Style Dishes (affiliate link)
This looks delicious. What brand marsala do you use?
Hi Karin, I use whatever I have on hand. Right now I think it’s Taylor. ~Martha
I I made this tonight and didn’t have any Marsala so used dry sherry and it was wonderful. I used 3/4 cups of the wine and chicken stock and found it a little thin so sprinkled it with some Wondra flour which thickened it nicely. I will add this to my favorites. Thanks for making this diet so easy to follow Martha!
My sauce didn’t thickin? Am I missing something here? Followed the recipe above to a T.
Hi Trish,
This recipe uses a technique called reduction where you bubble the liquids until they reduce creating a slightly thickened result. If you want a thicker more gravy like consistency you would need to add a thickener such as cornstarch or flour. Here’s a great article explaining how that works: https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-thicken-gravy
This was my first time ever making Chicken Marsala and it did not disappoint!! This was delicious! I can’t wait to make it again. Thank you for a great, easy recipe.
Hi Carly,
So glad you liked it. Thanks for taking the time to stop by and let me know I really appreciate it.
Will increasing the wine and broth increase the ww points?
Hi Jonessa, it might depending on how much wine and broth you add. To be safe you might want to add
1 WWPP per serving. Hope this helps.
On this weekends menu… can’t wait to try it out!
Can we do this in the crock pot?
I’ve never done it in the crock pot, but think it would work well 🙂