Merwin's Chicken Marsala

Merwin's Chicken Marsala


"Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta."


servings 547 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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  1. With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.
  2. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.
  3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.
  4. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.
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  1. 42 Ratings


I tried this recipe after years of having it in restaurants and wondering what they had used to make this. Finally I found this recipe and I was very, very pleased. It was easy to make and delic...

Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the egg and added 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp dried oregano to 1/4 cup flour a...

This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I wouldn't change a thing. Way to go Chef Merwin!

An excellent authentic Marsala. To add complexity to the flavor, and easily bring this up to restaurant quality, consider the following modifications, MERWIN MARSALA 1.1: 1) Only use 3/4 pound ...

My teenage daughter exclaimed, "Oh my gosh, I can't stop eating this!" It is so tasty, you will want to double the sauce. I added shallots, garlic and diced prosciutto along with the mushrooms...

I truly enjoyed this recipe, although i did make some changes to compensate for my father's medical needs and the family's taste. I skipped the breading process and seasoned the chicken prior to...

this was wonderful. i made a few changes. i added 1 clove of chopped garlic. i also added some chopped shallots. i used olive oil instead of veg oil. only needed a pinch of oregano.

This was quite tasty but no where near as good as PORK TENDERLOIN WITH DIJON MARSALA SAUCE from this site. It's going to be hard for any marsala based sauce to beat that one!

I add garlic and extra lemon for more flavor. Also thicken the sauce with a flour/water mixture