Search thousands of recipes reviewed by home cooks like you.

Chicken Marsala II

Chicken Marsala II

  • Prep

  • Cook

  • Ready In


Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet


  1. Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
  2. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
  3. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.
Rate recipe

Your rating




This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, because I used real marsala wine and using that alone gave it a real strong liquor taste. I also used a combination of fresh mushrooms and baby portabella mushrooms. Instead of cornstarch, I used Wondra flour for sauces that you can just sprinkle in to thicken it. I also pounded the chicken to make it real thin. We have an Italian restaurant near us that we always go to to get this dish and my daughter raved that mine was even better. I served it with penne pasta with marinara sauce. Thanks for this excellent recipe, I know I will be making it alot.


This was good, but after this time I will double or even triple the sauce and mushrooms as someone had suggested because there wasn't enough for the chicken. Great recipe and easy.


I dipped my chicken into egg and then seasoned flour. I browned the chicken very well and placed it in a large casserole dish as I had twelve breasts. I made my sauce separately, which by the way was tripled . I also needed to add additional marsala. I covered the casserole and placed it in the oven for about forty five minutes. Great birthday dinner for my daughter which everyone loved. Thanks a bunch!