Chicken Marsala

Chicken Marsala

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"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."
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30 m servings 448 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 4732 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 go...

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 ...

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, sal...

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 ...

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 m...

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 ...

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 sauc...

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 win...

I thought this was good, but I could tell just by the ingredients that it was going to need some doctoring up. I added garlic powder, italian seasoning and lots of salt and pepper to the flour ...

My boyfriend and I LOVED this. I made it with lots of baby portabello mushrooms, and I also threw onions and garlic in with the butter and oil before I placed the chicken in. I also doubled th...

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