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Chicken Marsala with Cherry Tomatoes

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Chicken Marsala with Cherry Tomatoes

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Course: Main Course
Cuisine: American
Keyword: Chicken Marsala with Cherry Tomatoes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 582kcal


  • 8 ounce angel hair pasta, dry
  • 3 tablespoon butter, unsalted
  • 2 cup chopped mushrooms, portabella
  • 2 clove garlic
  • 1 cup Marsala cooking wine
  • 1 teaspoon cornstarch
  • 1/8 cup milk
  • 1/2 teaspoon salt
  • 4 none chicken breast
  • 1/3 cup flour, all-purpose
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon basil, dried
  • 1/4 teaspoon parsley, dried
  • 1/4 teaspoon thyme, dried
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper, ground
  • 1 cup cherry tomatoes

Serve With

  • 3 cup honeydew


  • Cook pasta as directed on package; drain, cover, and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium. Chop mushrooms and add to butter; cook for 3-4 minutes. Add minced garlic and Marsala. Simmer over low heat for 15 minutes, allowing liquid to cook down.
  • Stir in the cornstarch, milk, and salt, and continue to cook.
  • Meanwhile, place chicken between 2 pieces of clear plastic wrap and pound out to approximately 1 inch thick using a meat mallet; set aside.
  • In a large bowl combine flour, garlic powder, basil, parsley, thyme, onion powder, and black pepper. Dip the chicken into the flour mixture, coating both sides.
  • Pour mushroom mixture into a small dish. Melt remaining 2 tablespoons of butter in same skillet over medium heat. Add the chicken and allow each side to brown, approximately 2-3 minutes per side until cooked through.
  • Return mushrooms to skillet and add tomatoes. Cook on low for 5 minutes to heat through. Meanwhile, cube melons or scoop out flesh using a melon baller.
  • Serve chicken over pasta with melon pieces on the side.
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Calories: 582kcal | Carbohydrates: 68g | Protein: 36g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 384mg | Fiber: 4g | Sugar: 15g

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