Chicken Marsala

Chicken Marsala

46 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Argo®

“Here's a quick and delicious chicken marsala with a savory mushroom sauce that's ready in 30 minutes to serve over cooked linguine.”

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Adjust Servings

Original recipe yields 4 servings



  1. Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper before pounding).
  2. Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.
  3. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
  4. Add 1 tablespoon oil and mushrooms to skillet. Saute 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
  5. Serve chicken and sauce over cooked linguine, if desired.

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Reviews (46)

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After trying this in a local itallian restaraunt, I wanted to try it at home. After reading several recipes, I selected this one because of the thickened sauce. This was as good as the restaraunt's chicken! I could only find Marsala Cooking wine, so I left out the salt-because the cooking wine is salty enough. I doubled the sauce so there was enough for the pasta, and made crusty garlic bread to go with. Wonderful, and easy!



For heaven's sake... DON'T use cooking wine. If you wouldn't drink it, you shouldn't cook with it. You can buy a decent Marsala for under $10. I use Conti-Royale. The next day I use the leftover Marsala to make a killer French Onion Soup. Fresh mushrooms and FRESH basil really make this dish pop, and I always add a couple cloves of minced garlic and a few tablespoons of finely diced onion with the mushrooms. I've also played with the sauce and served it over pork and beef, switching it up with red wine, white wine, roasted peppers, and sliced onions. So easy to dress up dinner with a quick wine sauce.



Amazing recipe! The sauce was very flavorful and creamy, but not too heavy. I would recommend doubling the sauce ingredients, though. It came up a little short. I served this with egg noodles instead of linguine. Yum!

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Amount Per Serving (4 total)

  • Calories
  • 299 cal
  • 15%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 28.7 g
  • 57%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 492 mg
  • 20%

Based on a 2,000 calorie diet



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Chicken Marsala


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Quick Chicken Marsala