Merwin's Chicken Marsala Recipe -
Merwin's Chicken Marsala Recipe

Merwin's Chicken Marsala

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"Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.
  2. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.
  3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.
  4. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2004

I tried this recipe after years of having it in restaurants and wondering what they had used to make this. Finally I found this recipe and I was very, very pleased. It was easy to make and delicious. I did end up having to add more olive oil to prepare the chicken and a bit more marsala wine for the sauce but overall it was great! I would reccommend letting the sauce and the chicken sit for a while so that the flavors are absorbed.

Most Helpful Critical Review
Jul 06, 2005

This was quite tasty but no where near as good as PORK TENDERLOIN WITH DIJON MARSALA SAUCE from this site. It's going to be hard for any marsala based sauce to beat that one!

Aug 25, 2004

Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the egg and added 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp dried oregano to 1/4 cup flour and dipped the chicken in that and then fried it. I didn't have the meat extract and couldn't find it at 2 grocery stores so I ommitted it and added 1 tsp chicken bullion granules. I used cooking wine so didn't add any additional salt. Before swirling the butter and juice, I added about 1/2 cup heavy whipping cream and thickened it with a water/flour mixture. I served it to guests and they loved it.

Feb 07, 2004

This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I wouldn't change a thing. Way to go Chef Merwin!

Oct 30, 2008

An excellent authentic Marsala. To add complexity to the flavor, and easily bring this up to restaurant quality, consider the following modifications, MERWIN MARSALA 1.1: 1) Only use 3/4 pound chicken with the ingredients specified, reducing the serving size to three or so. 2) Substitute 1 tsp. "Gravy Master" for "meat extract" - I can only assume that's what Merwin meant. At any rate, it works wonderfully and adds a rich color and flavor to the sauce. 3) Substitute 2 tbsp. each of both butter and margarine instead of 4 tbsp. butter, since margarine burns less easily. 4) Start with 1/2 tsp. black pepper, no extra salt, and the oregano reduced to 1 tsp., and work from there. Also, consider adding 1/2 tsp. sweet Hungarian paprika to the other dry spices. 5) Add one large clove of finely chopped garlic and one large shallot to the butter in step (1) first, allowing them to cook a little before adding the chicken. Sprinkle approximately 1/2 the dry spice on the chicken *before* cooking, and save the rest to add to the sauce later, as originally specified. 6) Although I originally used 1/2 cup of Marsala wine as specified, I will probably increase this to 3/4 cup next time. Use some corn starch to thicken the sauce at the end of step (3) if you like your sauce thicker - I used 1 tsp. mixed with 1 oz. cold water. Let the chicken sit in the sauce for a few minutes on low heat at the end. 7) Optional: "Baby Bella" mushrooms instead of white mushrooms.

Mar 23, 2005

My teenage daughter exclaimed, "Oh my gosh, I can't stop eating this!" It is so tasty, you will want to double the sauce. I added shallots, garlic and diced prosciutto along with the mushrooms. Also, some corn starch dissolved in chicken broth and a splash of heavy cream just before serving to thicken the sauce. Great recipe!

Oct 16, 2005

I truly enjoyed this recipe, although i did make some changes to compensate for my father's medical needs and the family's taste. I skipped the breading process and seasoned the chicken prior to cooking as I found it to be slightly bland the first time I made it. To season, I used garlic powder,onion powder and pepper. I also thickened the sauce with cornstarch as it is very yummy over brown rice and angel hair pasta. This is a new family favorite!!!! Thanks Merwin for awakening our tastebuds!

Dec 17, 2006

this was wonderful. i made a few changes. i added 1 clove of chopped garlic. i also added some chopped shallots. i used olive oil instead of veg oil. only needed a pinch of oregano.


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 227 mg
  • 76%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 49.9 g
  • 100%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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