Marsala Chicken Stew

Marsala Chicken Stew

6 Reviews
From: EatingWell Magazine, March/April 1996

This Marsala chicken stew recipe gets its richness from plenty of mushrooms and onions. Make it a meal: Soak up all the saucy goodness with whole-wheat egg noodles and serve with a green salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided, plus more to taste
  • 1 pound mushrooms, sliced
  • 3 medium onions, chopped
  • 3 tablespoons all-purpose flour
  • 2 cloves cloves garlic, finely chopped
  • ½ cup Marsala (see Tip)
  • 1½ cups reduced-sodium chicken broth
  • 1 tablespoon balsamic vinegar


  • Active

  • Ready In

  1. Heat 1½ teaspoons oil in a Dutch oven over medium-high heat. Reduce heat to medium. Add half the chicken and season with ⅛ teaspoon each salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5 to 8 minutes. Transfer to a plate and repeat with another 1½ teaspoons oil, the remaining chicken and ⅛ teaspoon each salt and pepper. Set aside.
  2. Add another 1½ teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Add the remaining 1½ teaspoons oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10 to 15 minutes.
  3. Add flour and garlic to the pot and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional pepper, if desired.
  • Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 321 calories; 10 g fat(2 g sat); 3 g fiber; 21 g carbohydrates; 29 g protein; 41 mcg folate; 63 mg cholesterol; 9 g sugars; 0 g added sugars; 18 IU vitamin A; 9 mg vitamin C; 40 mg calcium; 2 mg iron; 420 mg sodium; 807 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 2 vegetable, 4 lean meat

Reviews 6

October 24, 2017
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By: KP2828
Very good. We left out the egg noddles. Lots of onion and mushrooms very tasty
June 26, 2015
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By: Lorraine Mikutel
Easy and Delicious This is an awesome dish I would make even for company! Less fuss and calories.....only issues is I would add a big dollop of butter at the end to give it the true taste! Pros: less prep work Cons: had to add a little butter at the end for the finish!
January 26, 2014
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By: EatingWell User
Followed the recipe exact - no richness, would not describe it as a stew, and it had no presentation. I gave it an OK because I would like to make it again, but use more Marsala and maybe add Sherry. I also think a little bit of butter would make it silkier.
January 19, 2014
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By: Jennifer Williams
Very Good If you want to cut down on the sweetness of the Marsala wine you cut it in half. Then use cooking sherry or a Mascoto wine to make up the difference. I always add and extra 1/4 of wine. Pros: Easy Recipe
April 06, 2013
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By: EatingWell User
LOVED it! This was easy, fast, flavorful and not a heart stopper. Thanks guys. Keep up the good work
October 19, 2010
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By: EatingWell User
Very, very tasty. I would definitely make it again. I needed to add more marsala than the recipe called for.
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