Recipe by tdonoso
"A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
salt to taste
ground black pepper to taste
dried oregano to taste
skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
sliced fresh mushrooms
salt and ground black pepper to taste
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic.
Also, you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven, covered, for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
Made this for the 1st time tonite. Didn't need the whole cup of flour, maybe 1/2?
I didn't have any white rice, so I doubled the gravy and served on a platter of egg noodles.
I was multi-tasking, so I went with one of the reviewers suggestions and put in a baking dish in the oven for 25 mins. I Don't Think I'll do that again. While the chicken Was Tender and flavorful, it caused the breading to have a slightly "Wet/Rubbery" texture. Next time, I'll try the original skillet method.
This is just me nit-picking tho. The recipe is Definately a Keeper!
I made this last night. It was very good, and I'll make it again but change a few things. A cup of flour was way too much, I'll try a half next time. And there wasn't enough liquid - I'll double or maybe triple the liquids next time. Thanks for the recipe - easy and tasty.
simple and easy and tasty! While not the most gourmet version possible, this recipe certainly made this dish easy enough for a busy weeknight, which I loved. I did not need the whole 1 C of flour. Two words of caution when making this recipe. 1. cut your chicken breasts thinly - I had to flip my thicker breasts several times, which caused them to lose their coating. 2. I used canned broth, and even though it was reduced sodium, I'm glad I tasted the sauce before salting to taste - otherwise it would have been too salty for me.
I just made this with a few adjustments for what I had on hand... I had leftover Jasimine rice, so I used that, just warmed it up and I did not have Marsala wine on hand so I used Chenin Blanc wine...this was SO delicious and my 12 year old asked me to make this a keeper, so I think I will continue to make it the same way. Very good!!!
I have tried other Marsala recipes from this site and I haven't liked any of them. This one is so simple and was amazing. Restaurant quality! I followed the recipe exactly except for the fact that I cut it in half for just my husband and I. I made it even easier and used 90 second microwaved brown rice. I served it with green beans. Awesome!
Very easy recipe with a wow taste factor! I will make this over and over! I used Port and mushroom stock and it was truly excellent!
Moist and Tasty! I used canned mushrooms for lack of fresh. When I prepare this dish again I will most likely double up on the mushrooms, butter, and wet ingredients ingredients so that there is more sauce.
This recipe will keep you at the stove for a while, but it's worth every minute invested.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala Over White Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 562
** Calories from Fat: 121
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chicken and rice casserole is simple and tasty.
See how to make a super-simple, comforting winter casserole.
See how Chef John makes rich, deeply flavorful arroz con pollo.