Company Chicken Marsala

Company Chicken Marsala

Mora 0

"A great company dish. The secret is to not cook the chicken all the way through when browning. Brown in batches if needed. It comes out nice and tender this way. Serve with rice or linguini and a side salad."

Ingredients 55 m {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. Season chicken cutlets with salt and black pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour.
  2. Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside.
  3. Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.
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Reviews 36

  1. 48 Ratings

MN Nice

The first thing you will experience is the incredible smell that will fill your kitchen. The second will be the delicious meal you will have. The flavors were incredible. I used fresh basil and rosemary and increased the Marsala and chicken broth. I wouldn't increase the liquids next time just because it doesn't thicken up at all. Otherwise, I followed the recipe and truly enjoyed it.


More like a 10!!! This recipe might have started as a '5', but the more I make it, the better it is. For my family, I have learned to double the whole recipe, only with more mushrooms!! If you think the tomatoes and the rosemary seem out of place, please, please, please use them and you will see how the flavors simply meld when all is done!! I am celiac and simply use gluten-free flour, wiping the over-browned flour from the pan before adding more butter and sautéing the rest of the chicken. Carrabbas is one of my faves, but this recipe out-shines their marsala!! Thanks for a true winner.


To be fair I did not make this recipe as written. Chicken Marsala is a staple in my house. The first thing I do is saute the mushrooms in butter and remove to a dish. I use checken tenderloins. To save time I put seasoned flour in a plastic baggie and shake to coat. I sauté the chicken in a mixture of 1/2 olive oil and 1/2 butter. When chicken is lightly browned on both sides, remove the chicken to a plate. I add one head of garlic (chopped) to the pan. When golden, pour in Marsala, scrape the sides and bottom of pan to incorporate the flavors, and cook down a bit. Add 1 cup chicken broth, stir, and return chicken to the pan. Add the mushrooms and cover the pan. Cook for a few minutes until chicken is cooked through. Sprinkle with a tablespoon of chopped pasely and serve immediately.