Chicken Marsala

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish!”

    Ingredients

  • 4boneless skinless chicken breast halves, boneless, skinless
  • 1/4 cupall-purpose flour( for coating)
  • 1/2 teaspoonsalt
  • 1/4 teaspoonground black pepper
  • 1/2 teaspoondried oregano
  • 1/4 cupolive oil
  • 1/4 cupbutter
  • 1cupfresh mushrooms, sliced
  • 1/2 cupmarsala wine
  • 1/4 cupcream sherry
  • Directions

  • Pound chicken breasts until flat and thin.
  • Set aside.
  • Mix together the flour, salt, pepper, and oregano in a pie pan.
  • Melt oil and butter in a large skillet and bring to a low boil.
  • Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
  • Turn over chicken pieces and add mushrooms.
  • Cook until lightly browned.
  • Add wine and sherry.
  • Cover skillet and simmer for 10 minutes, turning chicken pieces once.
  • Reviews

  • “Nothing I could say would express the words for this wonderfully delightul dish.It was absolutely FABULOUS!!!From the smell to the very first bite in my and my hubby’s mouth was absolutely BREATH TAKING.I must say, that my hubby and I thoroughly enjoyed it, as did my 17 month old son.This is something I will be keeping in my TOP 10 Recipes for SPECIAL OCCASSIONS.Wonderfully excellent job on making and sharing this dish.KUDOS, to you!!!”

  • “So Yummy!This is great for a quiet evening and candlelight, but kids love it too!It is so easy to make and it presents so beautifully you’ll fool everyone into thinking you’ve been in the kitchen all day!”

  • “This dish was wonderful! I exchanged the “cream sherry” for “cooking sherry” due to the availability of what I had and it turned out great!”

  • “Only thing I would do is make more sauce – Wonderful over orzo.”

  • “This recipe was fantastic.I will definitely add this to my favorite recipes.It was quick, easy, and taste great.You go girl!Everybody loved it.”

  • “Absolutely WONDERFUL! I substituted veal for the chicken and had nothing but great comments from my guests, including my mother, who orders veal marsala everywhere she goes and said it was definetly the best she has ever tasted. My husband wished there was more because he said he just couldn’t get enough of it. Thanks for sharing this recipe!”

  • “My family and I love it.I will cook this again. It’s a keeper.Soooo oooooh Good!Marj Lessard”

  • “Fantastic! Near the end of the simmering step, I took out about 1/4cup of the wine sauce, mixed in a tablespoon of the remaining flour mixture as well as 2 tablespoons of heavy whipping cream, and added it all back to the skillet. It thickened up the sauce so nicely, and the heavy cream really put it over the top.I’ll never go searching for another chicken marsala recipe…this hit the spot! Thanks so much!”

  • “The whole family loved this and asked me to make sure and save the recipe. As one of the other reviewers did, I added 1/2 c of half and half about 3 minutes before the end. Used whole wheat flour and served with corn pasta. Can’t believe how fast it was.”

  • “So easy and a real family favorite!I used sake instead of the marsala because it was what I had on hand – believe it or not it was great.”

  • “Great recipe! I couldn’t find another Marsala recipe I had made a while back and stumbled on this one. I needed a good recipe since I was cooking for my boyfriend for this first time, and what can i say, now he’s even more in love with me! And it was so simple. I paired it withsome Pan fried Rosemary Garlic Potatoes and some Garlic and Oil Angel hair pasta and it was delicious meal. Definitely would like to make more sauce next time like everyone else suggested since it was so good. Thank you!”

  • “The whole family loooved it!Instead of Sherry I used red wine vinegar.Of course you have to use the Marsala wine which is very flavorful!If you are not a wine drinker don’t worry the alcohol cooks out and leaves a wonderful flavor in the entire dish.Two thumbs up!”

  • “I only made half a recipe but next time would double the liquid ingredients for more sauce.All of the sauce had cooked away when I was ready to serve.Served with thin spaghetti and Recipe #166435.”

  • “Excellent!Doubled the sauce…came out great!”

  • “My first attempt at chicken marsala and I have to say it was a huge success and so easy to make.Hubby gave a big thumbs up!!I did make additions mentioned in other reviews…2 T.heavy cream, finely shopped onion and 2 T. flour to thicken a bit.I also found the oil and butter to be a little heavy, so next time I will cut that back a bit.I will definitely make this again, and probably for a company meal.Looks so elegant on the plate.”

  • “Amazing! It was so good that even my 2 yr old grandson cleaned his plate twice! Elegant meal that tastes like you have been slaving over a hot stove all day with anactual 30 minutes from frig to table! I didn’t have any sherry but I did do as 1 reviewer suggested by adding more flour and heavy cream to the sauce. This is a new family favorite! Thanks”

  • “I’m making this for the third time tonight. I love it! I do use cooking marsala and cooking sherry and it turns out great.”

  • “We love this recipe!! The sauce is so good that we must double it!!”

  • “we loved this recipe.didn’t have cream sherry, so subbed the marsala for the sherry.Only thing I would change is to triple the sauce ingredients.Double was not really as much as we like.it was like a nice restaurant meal. Thanks!”

  • “I doubled the recipe to make 8 servings. I used regular sherry since I didn’t have cream sherry on hand. It was very good, quick and easy to make. I was hoping for a richer marsala flavor not sure if the cream sherry would have made a difference.Great weekday recipe. Thanks for posting.”

  •