Chicken Marsala Recipe

Chicken Marsala can be found at almost any restaurant in the United States. If you are not familiar with this dish – chicken marsala is an Italian dish that consists of lightly floured chicken with a delicious wine sauce and sliced mushrooms. The key ingredient to this recipe is Marsala wine; it has a very delicious flavor and should not be substituted. Marsala wine shouldn’t be hard to find and typically isn’t very expensive. I only added mushrooms to the recipe but if you want you could add some chopped shallots or even cooked bacon as well. The sauce needs to be reduced until it becomes some what thick, if you have a problem thickening the sauce you could stir in a little flour until you have achieved the desired thickness. This recipe is very easy and you will be eating it within an hour or less. Serve with linguini or your favorite type of pasta. Enjoy.

4 boneless skinless chicken breasts
1 cup flour
1 tablespoon oregano
salt and pepper (to taste)
2 tablespoons olive oil
1 tablespoon butter
10 ounces fresh sliced mushrooms
4  garlic cloves (minced)
2 cups marsala wine
3 cups chicken stock
1 package linguini (cooked)

Cooking Instructions:

Step 1: 1 at a time, place chicken breasts between 2 sheets of wax paper (or plastic wrap). With a mallet pound chicken breasts until they are about ¼” thick.
Step 2: On a plate combine flour, salt and pepper, and oregano. Dredge chicken breasts in flour until coated thoroughly.
Step 3: Heat olive oil and butter in a large skillet. Fry chicken breasts until they are almost fully cooked (about 3 minutes on each side). Remove from pan and keep warm in the oven at 175 degrees.
Step 4: Deglaze the pan with marsala wine. Make sure to scrape up all the brown bits on the bottom of the pan and mix them with the wine.
Step 5: Add chicken broth mushrooms and garlic. Cook on medium-high for 10 minutes or until the sauce has reduced by half. Add chicken breasts back to the pan and cook for another 10 minutes. The sauce should now have become somewhat thick. Serve on a bed of linguini.
(Makes 4 Servings)


14 Responses to “Chicken Marsala Recipe”

  1. Kevin — February 7, 2009 @ 6:09 pm

    That crispy golden chicken with mushroom sauce looks so good!

  2. Bunny — February 7, 2009 @ 8:23 pm

    Everyone would love this but our 11yr old daughter, she picks the mushrooms out of everything, well she can just pick away, this looks great!!

  3. diva — February 8, 2009 @ 4:10 am

    AH that looks like fantastic hangover food. i keep seeing recipes with marsala wine that i wanna try. i really shd get some. x

  4. Kathy — February 8, 2009 @ 7:25 am

    I appreciate the tip on the extras to add; my 12 year old and I would love it with the mushrooms. My husband and 11 year old would like it with the bacon so I’m going to find this Marsala wine and give this dish a try. Thanks so much for sharing it

  5. Maggie — February 8, 2009 @ 6:44 pm

    Hi Bobby,
    I’ve made chicken marsala in the past, but never knew to put in oregano. I will be trying this recipe very soon! It looks delicious!

  6. Gourmet Food — February 9, 2009 @ 5:49 am

    When I cook Marsala I always add the pasta to the sauce so that the Marsala coats the pasta. I also cook the chicken right in with the sauce as well. I usually use tenderloins rather than breasts.

  7. Morten Pedersen — February 11, 2009 @ 7:08 am

    This looks yummy; I think we must try this dish one day. Thanks for sharing.

  8. Steve — February 11, 2009 @ 8:16 am

    I know this might sound stupid but do you use dry Marsala or sweet Marsala wine? I am thinking dry, but I don’t know. Thank you.

  9. Bobby — February 11, 2009 @ 9:15 am

    Steve – great question actually. You are right, you use dry marsala.

  10. Ivy — February 12, 2009 @ 3:48 am

    This dish has my name all over it. I must definitely try this one.

  11. DogD — February 12, 2009 @ 12:00 pm

    I’m cooking the mushrooms as we speak! It looks like it’s going to turn out great.

  12. Don — May 15, 2009 @ 9:02 pm

    I was told sweet Marsala??

  13. Lori — September 14, 2009 @ 9:19 am

    can you tel me how to make this ahead of time for a party. Need to make it to serve 10 and want to make the night before with tenderloins and no breading if possible. THANKS!!

  14. Bobby — September 14, 2009 @ 6:51 pm

    Lori – I cant say I would recommend making this ahead of time. However, if you wanted to, just cook according to the directions but dont bread the chicken. So leave out the flour. Leave the chicken in the sauce and refigerate, and reheat when you are ready to serve.

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