"Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta." — Merwin L. Chambers
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1 1/2 pounds
skinless, boneless chicken breast halves
all-purpose flour for coating
dry Marsala wine
2 1/2 cups
fresh sliced mushrooms
chopped fresh parsley
fresh lemon juice
grated Parmesan cheese for topping
salt to taste
ground black pepper to taste
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.
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!
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.
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!
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Merwin's Chicken Marsala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 547
** Calories from Fat: 192
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