Martha Stewart's  Chicken Marsala Recipe

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Martha Stewart's Chicken Marsala Recipe

Elizabeth Hatfield


Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls it a "quick cook." And don't forget the mushrooms!

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25 Min


30 Min




3/4 c
all purpose flour
2 Tbsp
salt, course
1/2 tsp
black pepper, freshy ground
chicken breast, boneless skinless halves (about 5 ounces each), butterflied
3 Tbsp
olive oil, extra virgin
2 Tbsp
butter, unsalted
10 oz
mushrooms, fresh sliced
2 c
sweet marsala wine
1 clove
garlic, finely minced
3 Tbsp
freshly squeezed lemon juice (of 1 lemon)
2 Tbsp
butter, unsalted
2 Tbsp
parsley, italian chopped parsley

Directions Step-By-Step

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm
Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian