Red Chicken Marsala
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 (6 Ounces Each) Chicken Cutlets, Boneless & Skinless (Butterflied)
  • Salt/Pepper to Taste
  • 1 Large Can of Mushrooms (Undrained)
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 2 Tablespoons of Whipped Butter (Land O'Lakes)
  • 3 Large Shallots, Chopped Small
  • 2 Garlic Cloves, Minced
  • 1 Tablespoon of Tomato Paste
  • Can of Diced Tomatoes (14.5 oz)
  • ½ Cup of Marsala Cooking Wine
  • 1 Teaspoon Each of Dried Parsley & Thyme
  1. Heat olive oil in a large saute pan over medium high heat. When pan is hot add butterflied chicken cutlets. Season with salt/pepper to taste and flip chicken in the pan to brown both sides. If chicken starts to stick, pour in a bit of the mushroom "stock" from the can.
  2. Remove chicken after about 10 minutes of browning and put on a plate to keep warm. Add butter to the pan and when melted, add in the garlic and shallots. Move around the pan to brown over low to medium heat. If they start to stick, add more of the mushroom "stock". Add in the mushrooms.
  3. Stir in the tomato paste and cook for about 1 minute. Add in parsley and thyme. Add in tomatoes and marsala. Reduce heat to a simmer and add the chicken cutlets back into the pan and cover until chicken is cooked through - about 10 minutes.
  4. This makes 4 servings at 6 SmartPoints per serving on the Green Plan and 4 SmartPoints per serving on the Blue and Purple Plans. Enjoy!
Recipe by Dee Dee Does at