Easy Chicken Marsala

Easy Chicken Marsala

sal 21

"Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!"


40 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.
  2. Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
  3. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
  • profile image

Your rating



  1. 133 Ratings


This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottl...

Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil an...

Our catering business needed an easy, quick Chicken recipe. This one was a hit and the automatic conversion to serve 100 was great. We grilled the chicken the day before the event. Next day we m...

I love this recipe. I doubled wine and eliminated the cream and milk and replaced with evaporated milk (also doubled). I used 8 oz. of mushrooms and served the sauce over linguine. The flavor is...

Is it impossible to make an easy gourmet dinner in a flash during the weekday? Not with this recipe!!! Wow! That is all I have to say. Again, I am a purist and usually do the recipes as they...

Very tasty - the cream makes the difference! Modifications I made...(1) pounded the chicken breasts to 1/4 inch thickness as is traditionally done with chicken marsala; and (2)after cooking the...

Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The only change I made, was to use evaporated milk instead of cream. Every little bit of calorie and fat...

The same night I made this Chicken Marsala for family, I also made a different one from this site for me. In a side by side taste test, this one was definitely richer because of the cream. The o...

Yummy and easy! My husband loved this recipe! I doubled the sauce and added some flour to thicken it at the end. Nice flavor without being too overpowering! I will make this again.