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Easier Chicken Marsala

Easier Chicken Marsala

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
D. Alexander

D. Alexander

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
  2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
  3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DABOOGS
491

DABOOGS

1/9/2004

I really liked this recipe, but I did make a few changes which I think made it even better. After I browned the chicken breasts I removed them from the pan and sauteed the mushrooms along with 3 cloves of crushed garlic. I then combined one can of cream of mushroom soup with a cup of marsala wine, then poured the mixture over the chicken I returned to the pan. I let simmer for 15 minutes, and it was the best I ever had.

MELISSALEIGH30
236

MELISSALEIGH30

8/31/2003

I made this for my husband last night and it tasted just like the version from the Macaroni Grill. I took the advice of many of the previous reviewers and used more mushrooms, including chopped portabello, twice as much Marsala wine (the sweet variety), and slivered garlic added with the mushrooms. I also simmered the entire thing for 35 minutes covered for the first 20 and then uncovered for the last 15. In addition, I decided to put in a bit of heavy cream at the end, which I figured couldn't hurt!

KRANEY
144

KRANEY

12/16/2003

Wow, what a recipe! I really didn't think it would turn out to be so tender and juicy, but it was. So many chicken recipes turn out dry, but this one was just wonderful. Made my kitchen smell awesome! I made it with rosemary potatoes and fresh green beans. What a meal! Thanks for the recipe!

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