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Lemony Chicken Marsala

Give your chicken some flair with this Lemony Chicken Marsala recipe that is low in carbs and high in flavor.
Course: Dinner
Cuisine: Mediterranean
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb
Servings: 4 people
Calories: 319kcal


  • 1 pound boneless and skinless chicken breasts sliced into strips
  • 1 tablespoon flour
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 lemon juiced
  • 1 1/2 cups marsala wine
  • 2 tablespoons capers
  • bunch of parsley fresh, finely chopped


  • Coat the chicken with flour. Mix and toss until all the pieces are completely covered then shake off the excess flour.
  • On medium heat, in a hot saucepan with extra virgin olive oil, cook the chicken without overcrowding then brown both sides.
  • Season with salt and pepper.
  • When both sides of the chicken are golden brown, pour the lemon juice then cook for about 5 minutes.
  • Pour the Marsala wine and let the alcohol evaporate on medium-high heat.
  • When the sauce is starting to become thick, lower the heat to low-medium.
  • Add the capers and most of the parsley, leaving some for garnishing. Adjust the salt.
  • Turn off the heat when the sauce has been reduced almost completely.
  • Before serving, drizzle with extra virgin olive oil and sprinkle the remaining parsley.


Serving: 0.25of recipe | Calories: 319kcal | Carbohydrates: 9g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 151mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10