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Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken. To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
December 24, 2012 by Mellisa Swigart 11 Comments Chicken and Mushrooms are two of my favorite foods so when you put these two awesome things together and make Chicken Marsala it makes one of my favorite dishes. All Links that appear on this site may be affiliate links and should be considered as such.

When you're cooking low-fat, there's no better medium than boneless, skinless chicken for tasty and versatile dishes. Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier!
Chicken Marsala is very easy to make for either a week-night dinner or a fancy get together where you want to impress your guests.
Return the browned chicken breasts to the skillet, spoon the sauce on top of the chicken and cook for about 10 minutes or until the chicken is done.
Saute chicken strips and shallots for two to three minutes, tossing often, until chicken is partially cooked. Like Evie I used mild salsa and only one tsp of chili powder, but I could have used the full amount I could not taste it.

I much preferred the pan fried one, it had caramelization and just plain looked better, the oven baked one was pale and unappetizing looking, although it was very good. I have tried several different ways to make Chicken Marsala but the recipe below is one of my favorites because it’s lower in fat and tastes GREAT! Add green beans and one teaspoon of lemon juice and saute for two to three minutes longer, until chicken is completely cooked and green beans are al dente. Also didn't need to thicken the sauce as it came out just right and there was the perfect amount of it too.
I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked.

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