Chicken Marsala

3,053 Reviews 138 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Lisa
Recipe by  Lisa

“A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

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Reviews (3,053)

Rate This Recipe
ASHLEYJJONES
4893

ASHLEYJJONES

This recipe was really good. I modified it a bit. I did not use cooking cherry, I used 3/4 of a cup of marsala wine instead. I used twice the mushrooms and after I browned the chicken I removed it from the pan and cooked the mushrooms and some shrimp and them added a little heavy whipping cream and reduced it to make a marsala cream sauce and then I added the chicken back and served it over garlic and basil fettuccine. It turned out awesome. I have work in a few 5 star restaurants and had chicken and veal marsala in a lot of restaurants and this is the closest I have gotten the dish to taste myself!!

bhappe
3810

bhappe

oh my gosh this dinner was amazing! Not only that, but incredibly easy. I made a few changes, as usual, and everyone -loved- the results. 1- To make it easier to clean up, i put the flour, salt, pepper, and oregano in a resealable plastic bag, then added the pounded chicken and shook it up (one breast at a time) to coat. It's just easier and cleaner that way. 2- When browning the chicken breasts, i added a few sliced cloves of garlic. mmm 3- I doubled the sauce, probably trippled the mushrooms (the more the merrier, right?) and then thickened it with a slurry (water-cornstarch mixture) at the end so we could enjoy it over the angelhair pasta i served it on. So good. 4- i added a splash of heavy cream and a splash of chicken broth to the sauce, to make it richer and creamier, like i'm used to Chicken Marsala being. as other users suggested, buy good Marsala wine. It's really not all that expensive, especially if you compare it to how much it costs to eat out at a nice italian restaurant. ;)

ASU1997
2201

ASU1997

I've been using this recipe for about 5 years now and from the first time I made this, it's been nothing short of excellent. I made it this past weekend at a dinner party for somewhere between 25-30 people and everyone loved it as does everyone I've ever made this for. I tend to spend a little more time on prep work because I'm very picky about my chicken, and I take time to trim off as many of those little fatty pieces as possible prior to pounding it out flat. Sometimes that one chewy bite of fat ruins a good piece of chicken for me! Here's a few things I do in addition to what the recipe says. I mentioned I cut out any fatty pieces. I chop up some onion and add it when I throw the mushrooms in the pan. It doesn't 'make or break' this, but adds a nice little 'extra' when it's sauteed. If you buy whole mushrooms and find it too tedious/time consuming to slice them with a knife ...either buy them already sliced (usually a $1.00-$2.00 more), or buy them whole and use one of those hard boiled egg slicers ...And it keeps the slicing thickness consistent. Definitely try this recipe, you'll love it. If it doesn't come out perfect the first time (and it will, but if you feel it didn't), don't be discouraged to try it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 26.6 g
  • 41%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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