"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." — Lisa
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all-purpose flour for coating
ground black pepper
skinless, boneless chicken breast halves - pounded 1/4 inch thick
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!!
This was good but not great. I'm terrible at flattening meat and poultry so I didn't bother. I didn't add mushrooms either as my fiance hates them. The chicken was tender and flavor pretty good but I like the marsala dishes more from my favorite Italian restaurant. My fiance was neutral on this. I doubt I'll make it again.
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. ;)
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.
All these suggestions are very nice-if you want to splurge (on calories) and have a decadent meal. But don't miss out on the chance to try it without all the added fat. I have made this recipe many times and with a non-stick pan you can omit the butter and halve (or omit) the oil and it's still quite good. I've also made it with and without flour, and it works either way. Also, with a thinner sauce, you can slice up some warm French bread and use that to soak up the extra sauce on your plate-yummy and you don't even need butter!
Chicken Marsala is a family favorite. This Marsala recipe is easy and delicious. The flour gives the chicken a silky coating and thickens the sauce nicely. I made only one change- I reduced the amount of oregano, a half tsp is too much in my opinion. Well done and Thank you for sharing.
PS: Good quality wines (Marsala and Sherry) are vital. The previous reviewer was correct, avoid "cooking wines"; if they are not good enough to drink, they are not good enough to cook with.
This is, by far, the best chicken marsala recipe I have ever encountered. My husband found it here two years ago, and we have made it and enjoyed it often ever since. We usually double the wines, using fine (sweet) Marsala wine and a dry white Sherry, which leaves us extra sauce for the angel hair pasta we serve with it. We also use mushrooms of the Portabella variety. Thank you Lisa!
This is a wonderful classic recipe! After reading some of the reviews I followed their advice and put the seasonings and flour in a bag to coat the chicken. I used all marsala wine for the sauce and doubled the amount of mushrooms. I removed the chicken from the pan while making the sauce and added a little half and half to it to make it creamy - it turned out great. I have made this three times now and have finally got around to reviewing it. This is a definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 240
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