Chicken Marsala Recipe

September 13, 2009

Serves 4

1 tsp canola oil
3/4 # skinless, boneless chix breast, cut into strips
4 scallions, chopped
1 T flour
1/2 cup low-sodium chicken broth
1/4 cup dry Marsala wine
1 cup seedless grapes, halved
Pinch of pepper

1. Heat the oil in a large skillet. Add the chicken and cook, until lightly browned. Transfer to a plate. (5-6 mins.)
2. Spray the same skillet with cooking spray and add the scallions. Cook until softened, then add flour and stir for 1 minute.
3. Gradually stir in the broth and wine, cook and stir constantly for 2 minutes until it boils and thickens.
4. Add in the chickens, grapes and a pinch of pepper. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

Eat solo, or top on brown rice or whole wheat linguine noodles.

Credit: Weight Watcher’s Simply The Best cookbook (I’ve made some edits, but this is where it originated.)


3 Responses to “Chicken Marsala Recipe”

  1. […] Chicken Marsala with roasted asparagus (on sale @ Teeter). This recipe originated from the Weight Watcher’s […]

  2. […] I made the Chicken Marsala. I listed the recipe here. Again, tweaks. (I’d be a terrible chemist and/or engineer.) Chicken […]

  3. Kay Says:

    I’m glad you’re back into blogging. We’ve missed it!!! It’s funny that your first recipe is Marsala Chicken. I saw a recipe in your Methodist Church cookbook a long time ago, and have looked for the wine ever since. I got some last week at HT and fixed it for Kendle just last Thursday. It was good. I always order Marsala Chicken at Carrabbas. Good luck on the exercise and diet. We’re still into walking (25 years now), and do it 5 days a week outside if we can (in the gym lately because it’s so cold.)

    Sorry about SC loss today….just finished watching ECU lose a heart-breaker. They played better than AK all night, but could not kick.

    We had a family picture made today (on our front steps and inside too). It was so cold.

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