Chicken Marsala

Joann W


This dish is quick, easy and so delicious. I serve it with fresh spinach sauteed in garlic and olive oil.

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★★★★★ 1 vote
5 Min
25 Min


chicken breasts, boneless and skinless
1 c
all purpose flour
1/4 tsp
1 Tbsp
dried basil leaves
1 pkg
sliced mushrooms (8 oz)
3/4 c
marsala wine
1/4 c
red wine, such as cabernet
1/4 c
extra virgin olive oil
1 Tbsp


1Heat the olive oil and butter in a pan large enough to hold all ingredients.

2Cut each chicken breast in half and pound the chicken breasts thin, about 1/2 inch. Cut each in half.

3Mix flour, basil leaves and salt and dredge the chicken in the mixture.

4Heat oil and butter in the pan and when hot, add the chicken and brown on both sides.

5Add mushrooms and cook until they are tender and golden, about 3 minutes.

6Add both wines and cook until the sauce thickens a bit and the chicken is cooked through, about 10 minutes.