Balsamic Chicken Marsala

Servings 4 servings


  • 2 tablespoons butter
  • 2 shallots chopped
  • 3 cloves garlic pressed
  • 8 to 10 white button mushrooms sliced
  • 1/2 cup low sodium chicken broth or use homemade
  • 1/2 cup Marsala wine
  • 1/4 cup canned unsweetened coconut milk
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon dried rosemary
  • 4 boneless skinless chicken breast halves
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons butter


  • Prepare sauce: Melt the butter in a large saucepan with a tight fitting lid over medium-high heat. Add shallots, garlic and mushrooms; sauté (stirring regularly) for 3 minutes. Reduce heat to medium; stir in remaining ingredients (broth through rosemary) and cook for 2 minutes. Reduce heat to medium low, cover and simmer for 10 minutes.
  • Meanwhile, season chicken evenly with salt, pepper and garlic powder. Melt the butter in a large skillet over medium-high heat; add chicken and cook for 5 to 7 minutes per side or until juices run clear. Serve chicken topped with Marsala sauce.


SERVING SUGGESTION: Baked butternut squash and braised kale.
NUTRITION: Per Serving: 279 Calories; 13g Fat; 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 1144mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. Points: 7
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