Healthy Chicken Marsala – 21 Day Fix Approved

Healthy Chicken Marsala – 21 Day Fix Approved

Marsala is one of my all-time favorite sauces and is so easy to make! This is a restaurant-quality meal you can throw together in no time at all on a busy weeknight. Chicken Marsala is fabulous served with some whole-wheat noodles, quinoa or spiralized zucchini noodles.  Serve with roasted asparagus or zucchini This is a perfect example of how tasty, real food does not have to be complicated. (Courtesy of Beachbody)

Container Count: 1/2 Green, 1 Red, 1 tsp.

Yields: 4 servings


  • 1/4 cup low sodium chicken broth
  • 1/2 tsp. unflavored gelatin
  • (4) 4 oz each) 1 1/2 pounds boneless, skinless chicken breasts, cut in half lengthwise
  • 1 tsp. sea salt, divided
  • 1 tsp. ground black pepper, divided
  • 1/4 cup all purpose flour
  • 4 tsp. butter or ghee, divided
  • 2 cups quartered sliced baby bella or cremini mushrooms
  • 1/4 marsala wine
  • 1 Tbsp. chopped parsley


  1. Sprinkle broth with gelatin.  Set aside.
  2. Sprinkle each chicken cutlet on each side with 1 pinch of salt and pepper.  Dredge each side in flour.  Set aside.
  3. Heat 2 tsp. butter or ghee in a large skillet or medium high heat for 1 -2 minutes or until hot.
  4. Add chicken, cook for 3 minutes each side or until golden brown.  Remove chicken from the pan and place on a plate, cover to keep warm and set aside.
  5. Add remaining butter, mushrooms, salt, pepper, to skillet, cook, stirring frequently, for 3 – 4 minutes or until lightly browned.  Reduce heat to medium-low.
  6. Add Marsala wine and broth to mixture.  Bring to a gentle boil, stirring occasionally.
  7. Add chicken, gently boil for 2 minutes on each side or until liquid had become a thicker glaze.
  8. Garnish evenly with parsley and serve immediately.