Chicken Marsala

Chicken Marsala

This recipe is inspired by Marsala Scaloppine, a classic Italian dish. In this variation, chicken breast cutlets replace the traditional veal cutlets.

2 servings
Preparation 10 min
Cooking 12 min

290 calories per serving 


1 chicken breasts, boneless, skinless, thinly sliced   300 g
2 tbsp cornstarch   16 g
1/4 cup Marsala wine, or Port wine   65 mL
2 tbsp butter, unsalted   28 g
1/2 tbsp canola oil   8 mL
1 clove garlic    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Slice the breast horizontally into thin cutlets. Coat each cutlet with the cornstarch; then shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets and brown each side for about 2 min.
  3. Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, then add salt and pepper to taste. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (130g)


% DV*

* DV = Daily Value




12 g

19 %

Saturated 6 g
+ Trans 0.5 g

31 %


105 mg


60 mg

3 %


7 g

2 %


0 g

0 %


0 g


34 g

Vitamin A

8 %

Vitamin C

0 %


2 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

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Free :
Low :
Source of :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
Good source of :
Phosphorus, Vitamin B12
Excellent source of :
Niacin, Vitamin B6

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Low Sodium | Sauté/Stir Fry | Italian

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