Chicken Marsala


Tender Chicken

This Chicken Marsala tastes great and if fairly simple to make. The sauce is a rich wine sauce that is blended with a variety of mushrooms. The chicken is then pounded thin, seasoned, browned and braised.

This old Italian favorite can be served by itself or over pasta. I prefer it alone smothered in exotic mushrooms. Using a good Marsala wine is the key to making a good dish great.

Chicken Marsala has been around for generations. Like many Italian recipes each family have their favorite way of preparing it. This just happens to be mine. Enjoy!


  • 4 boneless, skinless chicken breasts, pounded thin
  • 1 cup of all purpose flour
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 tsp of dried marjoram
  • 2 eggs, beaten with a little milk
  • 2 Tbls of extra virgin olive oil
  • 3 Tbls of butter
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
  • 2 cups of sliced mushrooms (white button. baby portabella, porcini, etc.
  • 3/4 cups of sweet Marsala wine
  • 1 cup of chicken broth
  • 1/2 cup of heavy whipping cream (optional)
  • 1/4 cup of fresh flat leaf parsley


  • Using a medium size bowl, season the flour with the salt, pepper and marjoram.
  • Place the beaten eggs in another bowl.
  • Dip the chicken in the egg mixture and then in the flour mixture.
  • In a large frying pan heat the olive oil and butter.
  • Saute the chicken for 2 minutes on each side until browned.
  • Remove the chicken from the pan and drain on a paper towel.
  • In the meantime sauté the shallots, garlic and onions in the remaining butter and oil.
  • Cover and cook on medium heat for around 4 to 5 minutes until the mushrooms are tender.
  • Turn the heat up and deglaze the pan with the Marsala and broth while scraping all the bits off the bottom with a wooden spoon..
  • Reduce the mixture to about half.
  • Stir in the cream if you wish.
  • Lower the heat and return the chicken to the pan and cook covered for 2 minutes until the chicken is heated through and tender.
  • Plate the chicken and top with the Marsala and mushroom sauce.
  • Garnish with parsley and serve.

    Enjoy this Chicken Marsala dish with a nice warm loaf of Italian bread.

    Serves 4 people

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